This combination reminds me of being in Turkey, surrounded by the sweet smells of rose, and the unique flavour of rose and pistachio especially in their local turkish delight! Of course, in my world, everything is elevated again by adding chocolate , so I've created my take on Rocky Road. I've used some dried stonefruits to mimic the jelly texture, but also to add a wonderful sour note to balance off against the sweet rose. Can you tell this is a favourite?
1 Cup Cacao Butter, melted
1/2- 3/4 Cup Coconut Nectar - you decide how sweet you already are!
½ Teaspoon Vanilla Powder
1 TBS Rosewater Concentrate
pinch Sea Salt
1 Cup Cacao
½ Cup Pistachios
½ Cup Walnuts
½ Cup Macadamias
1 Cup Dried Plums/Sour Cherries/Cranberries/Barberries - sour, jelly like and chewy fruit is what you're after for texture and to balance flavour.
½Cup Chopped Dark Chocolate
Chopped Pistachios and Rose Petals
Blend everything except the cacao powder, which should go in last and be minimally processed.
Inclusions and Topping:
Process ½ the nuts and roughly chop the remainder and the chocolate. Place everything in a bowl, mix and then cover with the chocolate mix and transfer to a lined slice pan or a square cake tin with removable bottom. Sprinkle with more chopped pistachios and rose petals.
Place in freezer briefly to set and then store in refrigerator.