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- Dish type
- Boiled sweets
Turkish delights or loukoums are usually flavoured with fruit or flower water (rose, orange flower water...). Divine!
10 people made this
- 2 egg whites
- 75g milk powder (or 25ml of regular milk)
- 1 lemon, juiced
- 1kg sugar cubes
- 100g cooking chocolate, grated
- 125g cornflour
- a few drops of orange flower water (optional)
- Icing sugar (or cocoa powder if desired)
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Whisk the egg whites until stiff; set aside.
- In a saucepan, add 1.5 litres of water, then milk powder, lemon juice, sugar cubes, grated chocolate and egg whites.
- Bring to the boil, stir well to dissolve sugar and simmer for 5 minutes then skim off the foam and bring to the boil once again.
- Add the cornflour to 25ml of water in a large bowl and pour into the chocolate mixture; stir until thickened. A drop of the mixture should then stick to the spoon and then slowly slip away.
- Add the orange flower water if desired. Pour this mixture into a rectangular dish.
- Leave to cool down then sprinkle with icing sugar (or cocoa powder to taste) then slice the Turkish delights into 2 or 3cm cubes.
- Sprinkle with sugar again and serve. You can also sprinkle them with icing sugar mixed with cocoa powder. That will create black and white spots on the loukoums.
Reviews & ratingsAverage global rating:(5)
Turkish Delight: Recipe With Thermal Guidance
Christmas time is candy time, and do you know what the ultimate Christmas candy is? No, not fudge…not candy canes…certainly not red and green candy corn. It’s Turkish Delight! with it’s gem-like bright colors and snowy coating of powdered sugar. You’ve never heard of Turkish delight? Never tried it? It’s…well, it’s delightful. Turkish delight is an amazing confection to make for gifts to friends and neighbors or as a jewel on a holiday dessert buffet. Of course, you’ll need your trusty Thermapen ® Mk4 to make it right, as well as some good stirring muscles, but with those two tools, you’ll soon be making Turkish delight that’s tasty enough to make you want to betray your siblings to an evil queen of perpetual winter.
Turkish Delight Chocolate Bars
One of my favourite chocolate bars when I was growing up were these delicious Turkish Delight chocolate bars by Cadbury. If you haven’t tried them, think rose-flavoured jelly smothered in creamy milk chocolate. For a while I had quite the penchant for ballroom dancing (I know), and every time on our way to practice, my dance partner Steve would buy two of these Turkish Delight bars for us to snack on on the way. Let’s just say he got me hooked.
The traditional version however uses a lot of sugar, dairy, palm oil (aka Indonesian rainforest deforestation, and the eradication of thousands of animal species), non-fairtrade cocoa (where the growers are treated poorly and not paid enough to sustain themselves), and artificial red food colouring.
This version I’m sharing with you today instead uses organic fair trade cacao butter and powder to create a delicious dark and sensual chocolate shell. The insides meanwhile are simply filtered water thickened with arrowroot and agar powder (a seaweed), flavoured delicately with natural rose water, a drop of rose oil, dash of coconut nectar, and coloured brilliant pink with organic beetroot powder. After trying these I was really surprised at how easy it is to make your own Turkish Delight at home – something I’d never have thought of doing before!
These chocolate bars taste sensational too – the perfect sweet treat to have stashed in the fridge. Give them a go and I guarantee you’ll be a home-made turkish delight convert too!
Brilliantly Beautiful Beetroot
Beetroots are one of my favourite ingredients, which you may have gleaned from the beet-fest of recipes already on my website (these Beetroot Blueberry Muffins, Beetroot, Basil and Black Bean Burgers, and Raw Beetroot Salad are three of my favourites). I’ve spoken about the benefits of beetroot before here, but today wanted to go a bit deeper (and because of course I had to share these Turkish Delights with you). Beetroots, or beets as they’re sometimes called, have a wonderful sweetness to them, which adds a real depth of flavour to both sweet and savoury dishes. They also have the most incredible red hue to them, making them perfect to use as a natural food colouring when you want to make pink icings for cakes, ruby red salad dressings, or to add to smoothies. Some cafe’s have even started making lattes with beetroot (move over turmeric).
Beets are therefore perfect for colouring our chewy filling in these Turkish Delight Chocolate Bars a wonderfully vibrant pink. I’ve used this certified organic Beetroot Powder from BioBalance, and have been enjoying having a jar in our pantry of late, ready to add a quick and easy boost to smoothies, dressings, bean dips, hummus and baking. The powder works wonderfully with raspberry flavours as well as chocolate, and I’ve been adding a tablespoon to my Raw Afghan Brownie, Black Forest Chocolate, and Chocolate Raspberry Tart for an added boost of vege-based nutrients.
Beets are interesting in that they are a unique source of phytonutrients (plant nutrients) called betalains. Not only have betalains been shown to be anti-inflammatory (help counter diseased states such as auto-immune and cancer) and act as antioxidants (offsetting free radical damage), they’re also known to support phase 2 detoxification of the liver. Eating beets raw (as in this salad here), or by using this beetroot powder, maximises the betalain content, as like many nutrients betalains are significantly reduced with cooking. Beets are also a fabulous source of folate, particularly important in pre-conception and early pregnancy to prevent neural tube defects. If you’re thinking about getting pregnant, or are pregnant or breastfeeding, eating beetroot regularly is a great way to ensure adequate food-based folate intake. Folate is also really important for children too, another great reason to replace the artificial red food colouring in your pantry with this lovely natural beet powder.
Furthermore, beetroots are one of a few vegetables that contain nitrates, which have been shown to strengthen the heart, increase blood flow and lower blood pressure. Perfect for athletes but also for those with hypertension, high blood pressure, heart disease or poor peripheral circulation. Beetroots have additionally been shown to lower the risk of age related degenerative diseases such as dementia, Parkinson’s and Alzheimers. So all in all, lots of reasons to include these lovely bulbs more in your diet!
Back to these luscious Turkish Delight Chocolate Bars. They’re super easy to make with only two steps involved, and it’s really fun to dip and create your own healthy chocolate bars at home. The trick to getting the chocolate coating covering them well is to allow the turkish delight to completely set overnight in the fridge, then slice and dip the chilled pieces quickly in melted chocolate which is still quite warm and so doesn’t set too quickly. Dip them in, flip them over, then lift out with a fork and place on some baking paper to set. You can always go back afterwards and fill in any chocolate gaps or imperfections you might have created. I’ve drizzled mine with the remaining melted chocolate to make them look extra pretty, and sprinkled with more of our lovely sweet beetroot powder. They store best in the fridge to keep the insides nice, cold and gooey.
I hope you give them a try, if you’re a turkish delight fan you will love them! If you do make these bars, share them with me on my Facebook page, or tag me in your pics on Instagram @begoodorganics and #begoodorganics. I’d love to see your versions and hear what you think.
Have a beautiful weekend, I’m off to relax after a super busy one last week (filming some new exciting videos… stay tuned!). Til next week, stay happy and well.
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Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
Chocolate Ganache Layer
The next layer is a Chocolate Ganache Layer. This is a smooth, rich chocolate ganache that melts in your mouth. This is my go-to chocolate ganache recipe, like my Chocolate Tart Recipe. However, I have made an adjustment for this recipe and switched half the dark chocolate for milk just to lighten it up a bit. Simply add your chopped chocolate (or chocolate chunks or chips!) to a large mixing bowl and pour over hot (just barely boiled) cream. Allow to sit for a few seconds and then whisk briskly until all the chocolate ha melted. Pour this onto the biscuit base and chill for another 20 minutes.
- 4 cups homogenized milk
- 1 tbsp grated lemon peel
- 1 cup milk chocolate chips
- 1/2 tsp rose water
- 1/2 cup whipping cream
- 2 tbsp strawberry or red current jelly, melted and cooled
- 1 drop red food colouring, optional
- Combine milk and lemon peel in a medium saucepan. Bring to a simmer over low heat. Do not boil. Remove from heat and let stand for 10 minutes.
- Strain milk through a sieve into a bowl discard lemon peel. Return strained milk to saucepan. Return saucepan to low heat and bring to a simmer. Remove from heat.
- Add chocolate chips and rose water let stand for 2 minutes. Whisk milk mixture until chocolate is melted and milk mixture is smooth. Return to low heat keep warm.
- Using medium speed of an electric mixer, beat whipping cream until stiff. Beat in cooled melted jelly and red food couloring just until blended.
- Stir milk mixture and pour into mugs. Top each serving with whipped cream mixture.
485 calories, 31.9 g fat, 10.1 g protein, 47.1 g carbohydrate, 2.8 g fibre, 124 mg sodium
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by
EASTER CHOCOLATE CAKE WITH TURKISH DELIGHT CREAM
1 ¾ cups caster sugar
1 teaspoon vanilla extract
1 cup milk
1 cup vegetable oil
1 ¾ cup self-raising flour
¾ cup cocoa
1 teaspoon baking powder
1 cup boiling water
Pinch of salt
Extra Cadbury Turkish delight easter eggs, giant easter egg and chocolate bunnies to decorate
600 ml thickened cream
1 tablespoon icing sugar
1 teaspoon vanilla bean extract
2 teaspoon rose water
2 drops pink food colouring
1 packet (117g) Cadbury Turkish delight easter eggs, roughly chopped
Grease and line 2 x 20cm cake tins with baking paper or one 26cm cake tin and Preheat the oven to 180°C. Beat eggs, sugar and vanilla until pale and creamy, then turn your mixer on low and add the oil and milk.
Sift in all the dry ingredients and mix well. Carefully and slowly pour the boiling water into the mix and stir well. Pour the cake mix into the lined cake tins or tin and bake for 40mins. Once the timer goes off, check the cake by placing a skewer in the centre or lightly pressing it in the centre. The cake should bounce back slightly, or the skewer should come out clean. Once your cake has cooled slightly, take it out of the tin to cool completely on a cake rake.
To make the Turkish delight cream, place the cream, icing sugar, and vanilla into a stand mixer bowl. Beat on high until you see the cream starting to thicken. Now add the rose water and pink food colouring (you may need to add more depending on the food colouring brand).
Continue to beat until you get a whipped cream consistency. Add the chopped Turkish delight into the cream, and using a large metal spoon, gently fold this through.
If you baked just the one 26cm cake, carefully split it in half using a serrated knife. Grab a cake stand and place one half of the cake down, top it with some Turkish delight cream, and even it out using a metal spatula. Carefully pop on the remaining cake, top it with big spoonful’s of Turkish delight cream and decorate it with a giant chocolate egg, chocolate Easter bunnies and more Turkish delight easter eggs.
Dark Chocolate Bars filled with Turkish Delights, Candied Ginger and Pistachios
The four main ingredients of this recipe are: dark chocolate, rose flavoured Turkish Delights, candied ginger and pistachios.
Turkish Delights are a sweet, aromatic, chewy and gel-like confection made of starch and sugar and dusted with icing sugar. They are usually flavoured with rose water (but also, bergamot, lemon, or mastic) and can be filled with dates, pistachios, hazelnuts, and walnuts etc. Turkish Delights, as the name suggests, come from Turkey, though they are popular across all Arabic countries and also Eastern Europe.
Candied (or caramelised/crystallised ginger) is ginger slices or chunks cooked in sweet syrup and rolled in white sugar. You can make your own homemade candied ginger too and it will be more flavourful and vibrant than the store-bought kind. A great recipe for this is on David Lebovitz blog.
I buy candied ginger from my local BIO organic food store so I know it’s made with good quality ingredients. I love eating candied ginger on its own – a healthy, refreshing and tasty snack – but I also love it in these chocolate bars!
The last ingredient of these homemade dark chocolate bars is pistachio nuts. I often add pistachios to cookies and cakes and, in my opinion, you can never go wrong with them! Ginger and pistachios make such great pairings with dark chocolate, don’t you agree?
If you love pistachios, here are some of my favourite recipes with them: hamantaschen with pistachio butter, gluten free pistachio cookies, and Sabrina Ghayour’s carrot, pistachio & coconut cake.
No baking required!
These Dark Chocolate Bars with Turkish Delights, Pistachio & Candied Ginger can be prepared in just 10 minutes, plus 1-2 hours in the fridge.
After they are ready, you can store them in an airtight container for several weeks. I have a large batch of chocolate bars the last few bars of this batch I made for the blog lasted in my fridge for over a month and still tasted as good as the first day.
When it comes to 3 fillings for these chocolate bars (ie. Turkish Delights, candied ginger, pistachios), I am giving you a range of grams to use, between 100 and 120 grams. This is because there is no perfect ratio that suits everyone: it is really up to you and your taste. If you like to taste more of the dark chocolate, limit the weight of each topping to 100g (this is the amount I used for the bars you see pictured here). If you like your chocolate bars to be packed full of flavours and entirely studded with Turkish Delight or candied ginger – or if you want more of a crunch from the nuts – then increase the dose to 120-130 grams per topping.
You can also add crushed biscuits (like in this Turkish Mozaic Cake recipe) to add even more flavours to the candy bars! These biscuits would all work very well here: rich tea biscuits, Amaretti, Digestive and Ginger Nuts.
- 400g dark chocolate
- 110ml unsalted butter, melted
- 3 tbsp golden syrup (you can sub with maple syrup)
- 100-120g rose flavour Turkish Delights
- 100-120g candied ginger
- 100-120g shelled pistachios
In a saucepan, break up the chocolate into pieces and add the butter and golden syrup. Melt gently under low heat.
Tip the Turkish Delights, ginger and pistachios into a bowl. Take the melted chocolate off the heat and pour over the mix. Fold and stir with a spatula until all the ingredients are coated well with chocolate.
Pour the mixture into a silicone mold or a baking tin lined with parchment paper (approx. 30x20x5cm). Smooth the top of the mixture and make sure it gets into all the corners.
Place in the fridge for at least 2 hours or until the chocolate is set. Gently remove from the mold.
Slice the bars to approximately 1 inch thick (the inside of the slice will have the vibrant colours of the Turkish Delights, candied ginger and pistachios).
Serve at room temperature. Store in an airtight container for 4-6 weeks or in the freezer for 3 months.
Dissolve jelly crystals in 1 1/3 cups boiling water in a medium heatproof jug. Stir in essence. Pour into a shallow dish. Cool for 20 minutes.
To make mousse, place contents of mousse sachets and milk in the large bowl of an electric mixer. Beat on low speed for 30 seconds, or until combined. Increase speed to high. Beat for a further 4 to 5 minutes, or until thick. Spoon into a large bowl. Refrigerate for 15 minutes.
Beat cream in the small bowl of an electric mixer until soft peaks form. Fold half into mousse until just combined. Cover remaining cream and refrigerate.
Remove 18 biscuits from the packet, reserving remaining for another use.
One at a time, dip six of the biscuits into jelly liquid, turning to coat evenly. Arrange over the base of a 20cm round x 11cm deep, glass trifle bowl (15-cup capacity). Top with one-third of the mousse, spreading to cover. Scatter with half the chocolate bars.
Repeat layering with remaining biscuits, jelly liquid, mousse and chocolate bars, finishing with a mousse layer. Refrigerate, covered, overnight.
To serve, spoon reserved whipped cream over trifle. Decorate with extra sliced Turkish Delight and fresh raspberries.
If you're looking for a cake to bake for Mother's Day - or any other special occasion - I can't think of a more glamourous recipe than this one which comes from one of my favourite cookbooks of 2020, Claire Thomson's brilliant Home Cookery Year.
"Truly a great cake, fudgy and moist" enthuses Claire. "The egg whites are whipped as for a meringue, then folded through with chunks of Turkish delight, pieces of halva, chopped dates and dark chocolate. Cardamom works its characteristic and ethereal magic with all of these ingredients.
200g (7oz) caster (superfine) sugar
¼ tsp ground green cardamom seeds
300g (10½oz) halva, crumbled or chopped into small pieces
200g (7oz) Turkish delight, ½ finely chopped, ½ chopped slightly bigger to decorate
150g (5½oz) dried pitted dates, finely chopped
200g (7oz) 70% dark (bittersweet) chocolate, finely chopped
100ml (3½fl oz) double (heavy) cream
150g (5½oz) 70% dark (bittersweet) chocolate, finely chopped
30g (1oz) pistachios, roughly chopped
Preheat the oven to 170°C/150°C fan/325°F/Gas Mark 3.
Grease and line a 24cm (9½in) springform cake tin with baking paper.
Using an electric stand mixer fitted with the whisk, beat the egg whites to stiff peaks. Gradually add the sugar, beating continuously, then continue to beat for 5 minutes, until you have a thick and glossy meringue.
Fold in the ground almonds, cardamom, and pinch of salt, then add the halva and the finely chopped Turkish delight. Next, add the dates and finally the chocolate.
Stir briefly until just combined. Spoon into the prepared cake tin and bake for 1 hour&ndash1 hour 10 minutes, until the cake is set and firm to the touch (it will still be moist in the centre, so a skewer will not come out clean).
Cover with a loose square of foil if the cake catches too much before it&rsquos ready.
To decorate, first make a ganache. Pour the cream into a saucepan and place over a high heat. Bring to a boil, then remove from the heat. Little by little (but still fairly rapidly), whisk in the chocolate, so that the cream doesn&rsquot cool too much and will melt all the chocolate.
Once all the chocolate has melted, allow the ganache to cool for 10 or so minutes in the pan, by which time it will stiffen a little to a thick pouring consistency.
Transfer the cooled cake to a large serving plate and pour over the chocolate ganache, allowing it to drip down the sides.
Decorate with the chopped pistachios and the remaining Turkish delight. Some fresh rose petals will add extra va-va-voom, if you have them.
What to drink: I'd be perfectly happy to drink coffee or tea with this cake but given you could serve it as a dessert you might want a sweet wine with it. Andrew Quady's Elysium black muscat, an exotically scented sweet red would be perfect or possibly a well-chilled glass of pink port.
From Home Cookery Year by Claire Thomson (Quadrille) Photography: Sam Folan. You can follow Claire on Instagram at 5oclockapron
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