Chocolate, pistachios, and dates blend for Middle Eastern fusion bars. Elegant, rich, and perfect for sharing.
# What You'll Need:
→ Chocolate Base
01 - 7 ounces premium dark chocolate (70% cocoa), chopped
02 - 3.5 ounces milk chocolate, chopped
03 - 2.8 ounces unsalted butter
04 - 2.7 fluid ounces heavy cream
→ Crunch Layer
05 - 2.8 ounces crushed pistachios
06 - 2.1 ounces crushed digestive biscuits
07 - 1.1 ounces toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 ounces Medjool dates, pitted
09 - 2.0 fluid ounces water
10 - 1/2 teaspoon ground cardamom
11 - 1/4 teaspoon fine sea salt
→ Garnish
12 - Edible gold leaf (optional)
13 - 2 tablespoons chopped dried rose petals
14 - Additional chopped pistachios
# Step-by-Step:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Melt gently over simmering water using a double boiler, stirring until smooth. Remove from heat and blend in heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour and spread the chocolate mixture evenly into the pan.
03 - Evenly sprinkle crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes over the chocolate base. Press gently with a spatula to secure toppings.
04 - Simmer pitted dates, water, cardamom, and sea salt in a small saucepan over low heat until dates soften and liquid is mostly absorbed. Purée mixture using a blender or immersion blender until smooth.
05 - Dollop or swirl the date caramel over the chocolate crunch base. Refrigerate for at least 2 hours, until set completely.
06 - Remove chilled mixture from the pan and slice into bars or squares. Adorn with edible gold leaf, dried rose petals, and extra pistachios before service.
