Chocolate and rosewater turkish delight bites

Delicious and chewy chocolate Turkish delights with the sweet scent of rosewater and the crunch of sliced almonds.
chocolate and rosewater   turkish delight bites
36 Item



1.Grease deep 17cm (6¾-inch) square cake pan.
2.Sprinkle gelatine over the water in a small heatproof bowl; stand bowl in a small saucepan of simmering water. Stir until gelatine dissolves.
3.Stir sugar and ¾ cup of the extra water in a medium saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, until temperature of the syrup reaches 116°C/240°F (soft ball stage) on a sugar thermometer. Simmer at 116°C for 5 minutes, without stirring, regulating heat to maintain temperature at 116°C. Remove pan from heat.
4.Meanwhile, place cornflour in another medium saucepan; gradually stir in the remaining extra water. Bring to the boil, stirring, until the mixture thickens.
5.Gradually whisk hot sugar syrup, gelatine mixture and glucose into the cornflour mixture; bring to the boil. Reduce heat; simmer, stirring, about 10 minutes or until mixture thickens a little more. Remove pan from heat; whisk in rosewater, tint with colouring.
6.Strain mixture through a fine sieve into cake pan; skim any scum from surface. Stand 15 minutes; cover surface with lightly greased baking paper, stand 3 hours or overnight to set.
7.Melt chocolate. Turn turkish delight onto a board; cut into squares with an oiled knife. Using a fork, dip squares into chocolate, drain off excess; place on baking-paper-lined tray, sprinkle tops with nuts. Refrigerate 1 hour or until chocolate sets.

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