Rosy Chocolate fudge

I love candy but hate candy making! That’s why this is the perfect recipe for a quick sweet treat. A handful of ingredients with a few steps to a rich and “fancy” dessert. The best part of this recipe is the simplicity in technique and flavor. As each piece melts in your mouth, you can truly taste each element. So move over that box of waxy chocolate in the candy section of the pharmacy. Show the person you love what it means to have you as a sweet valentine. Cupid has nothing on you!

 
 
 

Rosy chocolate fudge

Prep time: 20 minutes | Total time: 1 hour 20 minutes

Yields: 32 pieces

Ingredients:

3 4-ounce each premium 60% bittersweet chocolate baking bars, such as Ghirardelli, chopped*, about 2 cups

2 cups organic tahini

1 1/2 teaspoon rose water, such as Alwadi

1 tablespoon dried edible rose petals

1 tablespoon cocoa powder

Instructions:

  1. Line a 9-by-5 loaf pan with plastic wrap and place into the freezer.

  2. Fill a small saucepan with about 2 inches of water and bring to a gentle simmer over medium low heat. Place the chopped chocolate into a medium heatproof bowl. Place the bowl directly in the saucepan and let the steam of the hot water melt the chocolate. Stirring occasionally. Once chocolate is nearly melted, quickly remove from the saucepan and stir until chocolate has fully melted and shiny. IT IS VERY IMPORTANT NOT TO HAVE ANY WATER INTO THE CHOCOLATE BOWL DURING THIS PROCESS. It will cause the chocolate to seize and not melt properly.

  3. Alternative way to melt chocolate: Place chopped chocolate in a medium heatproof bowl and microwave in 30-second intervals, stirring each time, until fully melted, about 2 minutes total.

  4. Once chocolate has melted, stir in the tahini and rose water with a rubber spatula until well combined.

  5. Pour the chocolate tahini mixture into the prepared chilled loaf pan.

  6. Sprinkle 1/2 the rose petals on top. Let chill for 2 hours or until firm.

  7. Once chilled, remove from loaf pan and peel off the plastic wrap. Cut into 8 pieces crosswise. Cut each piece into 4 squares. (Can be stored in an air tight container for up to 1 week in the fridge).

  8. When ready to serve, transfer to platter and lightly dust with cocoa powder and top with remaining rose petals. Enjoy with loved ones.

Cook’s Note

Best practices: Chopping chocolate

The trick to chopping chocolate into small bits is using a serrated knife. The teeth from the knife helps to grip onto the smooth chocolate surface. Always work from the corner, using a back-and-forth rocking motion with the knife and be sure to apply even pressure while chopping.

What is rose water?
Traditionally made by steeping rose petals in water, rose water has been used for centuries in flavoring Middle Eastern dishes. This unique ingredient is used in pastry-making, as confectionery for aromatizing various preparations, and as a sprinkle over cakes and milky puddings.