Turkish Delight Bars
[Vegan]

You could also use agave nectar, yacon syrup or your favorite liquid sweetener. Cornflour works in place of arrowroot flour. The key to making these bars is to stir continuously as you're making the Turkish delight filling, then refrigerating it overnight so it's as hard as possible before you start dipping (but don't freeze it). Also make sure your chocolate is warm, not hot (and thus runny), but not cold (and too thick). If needs be, you can reheat your chocolate half way through if it's starting to get a bit cold and thick to dip into. These bars, like all my recipes, are only very modestly sweet. If you prefer a sweeter more traditional chocolate bar, add an extra tablespoon of sweetener to the filling, or to both the filling and chocolate shell. If you prefer a harder more solid (less gooey) filling, you can add an extra 1/2-1 tablespoon of agar agar powder to your mix. These bars store best in the refrigerator, so that the filling remains nice, cool and chewy. The dark chocolate also tastes incredible when it's cool and breaks off into shards as you bite into these bars. If you don't have rose water, you could also flavor these with vanilla extra (use 1-2 teaspoons), although they'll not taste like traditional Turkish delight of course. But still delicious — think vanilla jelly chocolate bars. This chocolate shell recipe is great for you to learn how to make as you'll find it has plenty of other uses. It's the perfect base for making your own homemade chocolate — just pour any leftovers into a lined tray and sprinkle with your favorite toppings (nuts, seeds, coconut, dried fruits). These bars keep well in the refrigerator in a sealed container for up to five days.