Elevate sweets with chocolate, nuts, caramel, and exotic accents for fusion treats reminiscent of Dubai.
# Components:
→ Chocolate Base
01 - 7 oz premium dark chocolate (70% cocoa), chopped
02 - 3.5 oz milk chocolate, chopped
03 - 2.8 oz unsalted butter
04 - 2.7 fl oz heavy cream
→ Crunch Layer
05 - 2.8 oz crushed pistachios
06 - 2.1 oz crushed digestive biscuits
07 - 1.1 oz toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 oz Medjool dates, pitted
09 - 2.0 fl oz water
10 - 1/2 tsp ground cardamom
11 - 1/4 tsp fine sea salt
→ Garnish
12 - Edible gold leaf (optional)
13 - 2 tbsp chopped dried rose petals
14 - Extra chopped pistachios
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set bowl over a gently simmering saucepan (double boiler) and stir continuously until smooth and fully melted. Remove from heat and fold in heavy cream. Allow mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour the chocolate mixture into the pan and spread evenly using a spatula.
03 - Sprinkle the crushed pistachios, digestive biscuits, and toasted coconut flakes evenly over the chocolate layer. Gently press down with a spatula to ensure the toppings are embedded.
04 - Place pitted Medjool dates, water, ground cardamom, and fine sea salt in a small saucepan. Simmer on low heat, stirring frequently, until dates are softened and water is mostly absorbed, about 5 minutes. Transfer the mixture to a blender or process with an immersion blender until completely smooth.
05 - Spoon or swirl pureed date caramel over the crunch layer. Create decorative swirls if desired.
06 - Transfer pan to refrigerator and chill for at least 2 hours until chocolate is fully set.
07 - Remove dessert from the pan and cut into bars or squares. Garnish each piece with edible gold leaf, chopped dried rose petals, and additional pistachios before serving.
