Today I was fixing the pantry, it's amazing how we buy things we save it and sometimes we forget it. Well, at least this was my case. There, in the bottom was one of my more exotic scents, rosewater. The rose water is made from the rose's petals Less familiar to most westerners is rose water's use as an ingredient in food. In the Middle East and Asia, meat can be cooked and infused with it. There are recorded recipes dating back to the 8th century. Rose water also provides the primary flavor for many sweet treats. A teaspoon may be added to mango lassi or marzipan.
Turkish delight, a favorite candy in many Arab countries, derives its unique taste from this flavoring. To the untrained palate, the addition of rose water is often described as tasting "soapy," but that is often because many associate the fragrance of roses with skin creams. Once used to this taste, gourmets or gourmands can delight in numerous Middle Eastern and Asian dishes which evoke traditional cuisine at least a millennial old. Rose water flavors not only many foods of the Middle East, but also holds sacred importance in religious ceremonies .
As many of you who follow my blog know that I have a fondness for flavor blends or merger or fusion as they say. This recipe is one of most delicate truffle´s texture and a subtle aroma of roses If you intend to give something unique and made by you, this is the ideal offering . To some I gave an irregular shape to mimic truffles and other just gave the shape of ball. Do it the way you like.
Heat the cream and butter in a saucepan or microwave until just boiling. Remove from heat and add chopped chocolate, food coloring and rose water. Stir until the mixture is completely smooth. Allow to cool slightly and then whip until mixture thickens slightly. Put into the fridge for 1-2 hours.
Using a teaspoon as a guide, roll even amounts of mixture into balls about the size of a cherry. Put back into the fridge for 20-30 minutes.
Sprinkle with icing sugar and