Tuesday, 19 November 2013


I’ve been wanting to make something which uses pink peppercorns for a while now. I think their perfume suits sweet treats more so than savoury recipes. Dark chocolate tends to go well with fragrant flavours, so I thought I’d put the pink peppercorns on a bark and make little sweets, sort of like firmer Turkish delight, to sit next to them. This is a really easy and charming looking confection which would be great to wrap up as a gift. I’m nowhere near as prepared in other means for the upcoming festive season.

100ml water
4 leaves of gelatine
3 tsp rose water
200g sugar
A few drops food colouring, (I used a little red and yellow)
200g dark chocolate
2 tsp pink peppercorns

Put the water in a small saucepan and add the gelatine leaves and allow to sit for about 5 minutes before turning on the heat, adding the sugar and rose water and brining to boil. Once boiling reduce to simmer for about 20 minutes. In this time line and oil a small tray. Turn off the heat and quickly stir in the colouring. Pour into the tray and leave to set overnight.

To make the bark, melt the chocolate in a bowl over a pan of simmering water (bain-marie). Once melted, pour onto a baking tray and smooth out until reasonably thin. Quickly chop up the rose flavoured sweets into random chunks and scatter over the chocolate alongside the peppercorns and leave to set. This can take about an hour.

Once set cut or snap into random pieces and enjoy, or wrap up to give as a gift. 

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