Chocolate Bar Inspired Creations (Print)

Indulgent chocolate desserts layered with nut crunch and spiced date caramel, finished with aromatic rose petals.

# 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 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

# Method:

01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Place the bowl over a saucepan of gently simmering water and stir until completely smooth. Remove from heat and fold in the heavy cream. Allow the mixture to cool briefly.
02 - Line an 8-inch square pan with parchment paper. Pour the chocolate mixture into the pan, spreading evenly with a spatula.
03 - Scatter crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes evenly over the chocolate base. Press gently with a spatula to adhere.
04 - In a small saucepan, combine pitted Medjool dates, water, ground cardamom, and sea salt. Simmer over low heat, stirring, until dates soften and liquid is absorbed, about 5 minutes. Blend until silky smooth.
05 - Dollop or swirl the prepared date caramel atop the crunchy chocolate layer.
06 - Chill in the refrigerator for at least 2 hours or until the confection is fully set.
07 - Unmold and cut into bars or squares. Adorn with edible gold leaf, dried rose petals, and extra chopped pistachios before serving.

# Expert Advice:

01 -
  • Luxurious fusion of flavors
  • Easy to prepare and serve for gatherings
02 -
  • Contains dairy, nuts (pistachios), and gluten (digestive biscuits)
  • Pairs perfectly with strong Arabic coffee or mint tea
03 -
  • For a vegan version, use plant-based butter and cream, and dairy-free chocolate
  • Swap pistachios for almonds or hazelnuts if preferred

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