Ingredients

7 oz premium dark chocolate (70% cocoa), chopped

3.5 oz milk chocolate, chopped

2.8 oz unsalted butter

2.7 fl oz heavy cream

2.8 oz crushed pistachios

2.1 oz crushed digestive biscuits

1.1 oz toasted coconut flakes

4.2 oz Medjool dates, pitted

2 fl oz water

1/2 tsp ground cardamom

1/4 tsp fine sea salt

Edible gold leaf (optional)

2 tbsp chopped dried rose petals

Extra chopped pistachios (for garnish)

Instructions

Step 1: Combine the dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, stirring until fully melted and smooth. Remove from heat and blend in the heavy cream until the mixture is glossy. Allow to cool slightly.

Step 2: Line an 8-inch square pan with parchment paper. Pour the melted chocolate mixture evenly into the prepared pan.

Step 3: Sprinkle crushed pistachios, crushed digestive biscuits, and toasted coconut flakes evenly over the chocolate base. Press gently with a spatula to help the toppings stick.

Step 4: In a small saucepan, combine the pitted dates, water, ground cardamom, and sea salt. Simmer over low heat until the dates are soft and the liquid has mostly absorbed, about five minutes.

Step 5: Puree the date mixture using a blender or immersion blender until completely smooth to create a spiced date caramel.

Step 6: Spoon or swirl the spiced date caramel over the crunchy chocolate base. Refrigerate the pan for at least two hours or until the mixture is firm.

Step 7: Once set, lift the dessert from the pan using the parchment paper and cut into bars or squares. Garnish with edible gold leaf, dried rose petals, and extra chopped pistachios before serving.

Tips & Variations

Use high-quality chocolate to enhance the depth of flavor and ensure a smooth texture.

For extra crunch, try adding chopped toasted almonds or hazelnuts to the topping layer.

Replace dried rose petals with edible lavender or crushed freeze-dried raspberries for a different floral or fruity note.

Adjust the cardamom amount to taste or substitute with cinnamon for a warm spice variation.

FAQs

Can I use other types of chocolate?

Yes, you can substitute the dark and milk chocolate with any combination you prefer, such as white chocolate or semi-sweet. Just be mindful of the sweetness balance when using white chocolate.

How do I prevent the caramel from becoming too hard?

Make sure to remove the spiced date caramel from heat as soon as the dates are tender and liquid absorbed. Pureeing it while still warm helps create a smooth, spreadable texture that sets but remains soft.