When making Turkish Delight, I wondered how the mixture would go if it was made with different flavours rather than the rosewater. so I tried this. I haven’t put the whole recipe here – refer to the Turkish Delight recipe for the jelly mixture.
Make the jelly mixture the day before and leave it to set in the fridge – the more set it is, the easier it is to cut.
1 quantity Turkish Delight however, instead of the rosewater, use 1tsp orange essence instead;
500g good quality dark chocolate for dipping.
Make up the orange jelly mixture and leave it to set in the fridge overnight.
Once it is set, turn out onto a cutting board that has been dusted with icing sugar. Using a fine, sharp knife (I used a fish filleting knife) cut the block into bite sized squares as below:
Set up a tray with baking paper underneath (you can reuse the paper that you used for the jelly mixture, it is only to cut down on mess for ease of cleaning up later) and a rack over the top.
Place half the dark chocolate into a heat proof jug and melt in microwave in 30 second bursts, taking out and shaking after the first two, after the third (1 and a half minutes overall) take out and mix vigorously to ensure that the chocolate is melted. Coat the chocolate and place each piece on the rack to dry. Depending on the heat and humidity it might be an hour or more until the chocolate is firmly set – as the jelly underneath is soft you will have to handle carefully.
You can put the chocolates in the fridge for a minute or so, but no longer or you will get ‘bloom’ on your chocolates.