Chocolate and rosewater turkish delight bites

Delicious and chewy chocolate Turkish delights with the sweet scent of rosewater and the crunch of sliced almonds.

  • 1 hr cooking
  • Makes 36 Item
  • Print


Chocolate and rosewater turkish delight bites
  • 1/4 cup (45g) powdered gelatine
  • 1/4 cup (60ml) water
  • 3 cup (660g) caster sugar
  • 2 cup (500ml) water, extra
  • 3/4 cup (110g) cornflour
  • 2 tablespoon glucose syrup
  • 2 tablespoon rosewater
  • red food colouring
  • 360 gram dark (semi-sweet) chocolate
  • 1/4 cup (20g) flaked almonds


Chocolate and rosewater turkish delight bites
  • 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.

More From Women's Weekly Food