# 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 - 1.06 ounces toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 ounces Medjool dates, pitted
09 - 2.1 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 - Extra chopped pistachios
# How to Make It:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and butter. Set over a saucepan with gently simmering water (double boiler) and melt, stirring until completely smooth. Remove from heat and blend in heavy cream. Allow the mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper and evenly spread the chocolate mixture across the base.
03 - Sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Use a spatula to lightly press the crunch layer into the chocolate.
04 - Combine dates, water, cardamom, and salt in a small saucepan. Cook gently over low heat for about 5 minutes, regularly stirring, until the dates are softened and most water is absorbed. Transfer the mixture to a blender or use an immersion blender to puree until silky smooth.
05 - Spoon or swirl the date caramel over the crunchy chocolate base for an enticing marbled finish.
06 - Transfer the assembled dessert to the refrigerator and chill for at least 2 hours, or until firm and set.
07 - Lift out of the pan, cut into bars or squares, and decorate with edible gold leaf, dried rose petals, and reserved pistachios.
