Some things are meant to come and go. Tiny kitchens. Romances. Bouts of homesickness. But the one thing I really didn't want to end was my box of Charbonnel et Walker chocolates. I received them on my birthday back in August and somehow, miraculously, managed to ration them until this week, when I ate the final chocolate. My favourite. A rose cream.
I can't quite describe these tiny gems other than to say that they are so childishly sweet, grandmotherishly floral, and ever so slightly bittered by their dark chocolate shell. Pale pink fondant, laced with rose water, perfect for quietly nibbling on with a cup of tea in hand. You don't need many of these. After all, I saved a single one for five months!
400 gr. icing sugar (give or take)
3 Tbsp. rose water
2 Tbsp. double cream
1/2 tsp. beetroot juice (for pink colouring, optional)
4 oz. dark chocolate
1 tsp. vegetable oil
1. Mix your icing sugar, rose water, cream, and beetroot juice until you have a thick, dry paste. It should be dry enough to gently knead by hand, so add more icing sugar if needed. It should form a soft 'dough'. Knead for a minute, then chill for twenty minutes.
2. Take bean-sized bits of the fondant and roll into small ball shapes. Place them on a piece of parchment and chill for a further ten minutes.
3. Over a double boiler, melt your chocolate and oil together. Once melted, dip each ball of fondant into the chocolate, dripping off any excess, and leave to cool on a sheet of parchment. Chill.
Best eaten cool, with a cup of bitter tea, while listening to (reviving an old tradition!) Blue Roses (Laura Groves).