I couldn't for the life of me choose what to bake for this month's chocolaty We Should Cocoa Challenge.
The theme, chosen by Choclette, was rose.
And if this theme wasn't keeping me up in the small hours, tossing and turning with indecision, then rose themed bakes would be chasing me in my dreams.
I had the ideas, I just didn't have the decision making skills. At one stage I reminded myself of Augustus Gloop in Charlie and the Chocolate Factory who simply does not know where to start eating in the magnificent Garden of Chocolate; I just did not know where to start baking. Although I do have his insatiable appetitie for chocolate, that is where the comparison ends. Thankfully, I've yet to fall into a rose flavoured lake.
Perhaps my indecision relates to my complete absence of baking experience with rose. I'm not sure why this is the case. Heck, rosewater and essence have been around for centuries, and can be found in many Middle Easterm Cheinese and Indian dishes. Distilled from rose petals, it can be added to jellies, flavour icings and of course, provide that distinct rosey sweetness to Turkish Delight.
After strict words with myself, and as Bucks Fizz once sang, I finally made my mind up. I made these:
Rose, Pistachio and Apricot Tiffin
(makes approximately twelve 4cm x 4cm squares)
Half a tablespoon golden caster sugar
1 tbsp rose water
100ml double cream
150g dark chocolate (70% cocoa solids)
Ten- twelve dried apricots, chopped into quarters
125g shelled pistachios
1. Lightly grease half of a 12inch x 9inch and line with clingfilm
2. Melt the chocolate in a pyrex bowl over a saucepan of gently simmering water until the chocolate has completely melted. Once melted remove from the heat.
3. Warm the cream, sugar and rosewater in a small saucepan over a gentle heat, stirring with a wooden spoon the entire time until the sugar has completely dissolved. Remove from the heat and add to the melted chocolate, stirring until all ingredients combined
4. Add the pistachios and apricots to the melted chocolate and cream mixture and fold until completely combined
5. Pour into the prepared tin and using a spatula, smooth over the top
6. Chill in the fridge for a minimum of five hours
7. When ready to cut, remove the tiffin from the tin and clingfilm, place on a chopping board and cut into squares
- Best stored in the fridge, especially this time of year
- I can't really tell you how long these last for- we ate the whole lot in one evening
- Yes, we then felt like two Augustus Gloops.