Dark Chocolate Turkish Delight Recipe
Learn how to make handmade rose candy. Then smother it in a coat of rich, dark chocolate
I didn’t grow up with rose-flavoured candy but it wasn’t long after tasting Turkish Delight that I was hooked. It’s sweet, gelatinous, pretty to look at, and can be intensely floral. If you haven’t tried it yet yourself, the aroma of sugary summery roses is a flavour that might surprise you with it’s deliciousness. In my mind, there’s are few things that can beat it as a candy but having the pieces coated in chocolate is one! A thin shell of deep flavoured dark chocolate paired with a sweet and gooey rose centre is hands-down my favourite treat.
The recipe below will make you enough Turkish Delight to offer at a girlie gathering, to give as a gift, and to indulge in yourself. When you make it, I highly recommend that you invest in high quality rose water, to stick to the recipe provided, and to invest in a candy thermometer. Simply boiling the ingredients for a certain amount of time could leave you with a dish of disappointment and you don’t want that. Hitting the ‘Soft Ball’ temperature is instrumental but otherwise the recipe is easy to make and will have you delightfully (pun intended) bouncing around the kitchen that it worked. Making candy is almost magical!
Chocolate Turkish Delight Recipe
Makes about 40 pieces
4 cups of white granulated Sugar
4-1/2 cups of Water
2 tsp Lemon Juice
1-1/4 cups Corn Starch
1 tsp Cream of Tartar
5 tsp High Quality Rose Water
100g / 3.5 oz Dark Chocolate
1-10 drops of Red Food Colour*
Icing (Powdered) Sugar
Handful of Organic Rose Petals
Special kitchen tools:
* If you’d like to try a natural food colour try using these ideas. You may need to use the entire bottle of the liquid colour to achieve the desired pink colour though:
Liquid Natural Red Decorating Color
Red Beet Powder
1 Tbsp Raspberry juice added with the Rose Water
1. Make the Turkish Delight: The recipe I used to make the Turkish Delight can be found at this link.
2. Once made, cut the candy into bite sized squares – mine were approximately 3/4 of an inch but choose larger or smaller depending on your preference. It’s also optional to roll the pieces in icing (powdered) sugar for any pieces you plan on dipping into chocolate.
3. Melt the entire 100g of chocolate in a Bain Marie. You can create a Bain Marie (aka Double Boiler) by placing a small saucepan into a larger saucepan that filled with boiling water. The boiling water heats the interior of the smaller saucepan more evenly and will stop the chocolate from burning while it melts.
4. Using a bamboo skewer, pick up a piece of the Turkish Delight and gently roll it in the warm,melted chocolate. When it’s completely coated, pick it out and place it on a screen or piece of baking parchment to cool and harden.
In case you’re wondering about using other types of chocolate for this stage please do experiment! I’m a dark chocolate nut but thought I’d recommend it to you as well because it’s less sweet than Milk Chocolate. The sweetness of the Turkish Delight should be enough for this recipe but if you love milk chocolate, or white chocolate, or some other type of other coating idea please go for it. I’d love to hear how it goes as well!
5. When the chocolate has cooled down but is not yet hard, lay a dried rose petal on top and allow the candy to then cool and harden completely. The rose petals edible but add that extra bit of styling that will delight the lucky recipient of these handmade treats!
Once made, these chocolate coated mouthfuls of rosy goodness will keep at room temperature in a closed container for up to a month. I highly doubt they’ll last that long though!
Any pieces that aren’t coated in chocolate can also be stored at room temperature for up to a month. Keep the pieces in a closed container and before serving to guests re-coat in icing (powdered) sugar if desired.
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