How Do You Make Chocolate Turkish Delight With Candied Fruit?
• Let the gelatine stand in the half cup of cold water until it has taken up all of the water. • Stir the sugar and the two-thirds a cup of cold water over heat until the sugar is dissolved and the syrup is boiling. Then add the gelatine and let cook twenty minutes. • Add the cinnamon, the melted chocolate and beat all together. Then add the vanilla and the fruit. • Let stand in a cool place for a time. When it thickens a little, turn into an unbuttered loaf pan. Set aside until the next day. • Unmold. Separate the paste from the pan — at the edge — with a sharp-pointed knife. • Sift confectioner’s sugar over the top. With the tips of the fingers, gently pull the paste from the pan to a board dredged with confectioner’s sugar. Cut into strips, then into small squares. Roll each square in confectioner’s sugar. In cutting, keep sugar between the knife and the paste.
• Let the gelatin stand in the half cup of cold water until it has taken up all of the water. • Stir the sugar and the two-thirds a cup of cold water over heat until the sugar is dissolved and the syrup is boiling. Then add the gelatin and let cook twenty minutes. • Add the cinnamon, the melted chocolate and beat all together. Then add the vanilla and the fruit. • Let stand in a cool place for a time. When it thickens a little, turn into an unbuttered loaf pan. Set aside until the next day. • Unmold. Separate the paste from the pan — at the edge — with a sharp-pointed knife. • Sift confectioner’s sugar over the top. With the tips of the fingers, gently pull the paste from the pan to a board dredged with confectioner’s sugar. Cut into strips, then into small squares. Roll each square in confectioner’s sugar. In cutting, keep sugar between the knife and the paste.
