Turkish Delight Symphony
This exquisite dessert is a vegetarian-friendly delight, combining the flavors of rose water, orange blossom water, and chocolate in a sensory experience that will transport you to Istanbul's bazaars.
Allergens
Contains corn and nuts
Ingredients
- 2 cups sugar
- 1 cup water
- 3 tbsp cornstarch
- 1 tbsp rosewater
- 1 tbsp orange blossom water
- 2 oz dark chocolate, chopped
- 1/4 cup cocoa powder
Instructions
- In a medium saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until the sugar is dissolved.
- In a small bowl, mix cornstarch with 3 tablespoons of water to create a slurry.
- Gradually add the slurry into the saucepan while continuously stirring. Cook for 1 2 minutes until the mixture begins to thicken.
- Remove from heat and stir in rosewater and orange blossom water.
- Pour the mixture onto a parchment lined tray, smoothing the top with an offset spatula. Allow it to cool completely.
- Cut the cooled Turkish delight into bite sized squares.
- Melt the dark chocolate in a double boiler. Once melted, stir in cocoa powder until fully combined.
- Dip each square of Turkish delight into the chocolate mixture, ensuring it is coated on all sides. Place on a parchment lined tray and allow the chocolate to set.
Chef’s Insight
To enhance the aroma, add a few drops of rose and orange blossom essential oils to the chocolate mixture.
Notes
Make sure to use high-quality chocolate for a richer flavor.