Ingredients
Scale
- 400g high-quality dark chocolate (70% cocoa)
- 200g Medjool dates
- 150g pistachios
- 240ml heavy cream
- 1/4 tsp cardamom powder
- 3–4 saffron threads
- 1 tbsp rose water
- Gold leaf (optional)
- Pinch of sea salt
Instructions
- Temper chocolate following temperature guidelines
- Prepare date-pistachio filling
- Layer chocolate and filling
- Decorate and set
Notes
- Store at room temperature (18-20°C)
- Keeps fresh for up to 2 weeks
- Avoid refrigeration to prevent chocolate bloom
- For best results, use a chocolate thermometer
- Can be made ahead for special occasions
- Prep Time: 30 minutes
- Cook Time: 20 minutes