Turkish Delight
About this build
The centres of 18 Turkish Delight bars are gathered into a large block and coated with melted Dairy Milk chocolate.
Archive summary updated
Read the original account and photographs ↓
Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
18 x Turkish Delight Bars 1 x 250g Dairy Milk 1 x Pan of Boiling Water Several cans of beer
Read in context →
Turkish Delight: the archived recipe
Condensed from the original account by UberSnack, published 2006-04-29. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- 18 Turkish Delight bars
- 1 × 250g bar of Dairy Milk
- A pan of boiling water
The peeled chocolate turned to mush rather than melting over the boiling water, so the maker says to bin it or eat it. The size is limited only by how many bars you are prepared to peel; no cost is given.
Method recorded
- Peel the chocolate off the 18 Turkish Delight bars, keeping it in a bowl; the maker had given up trying to make the filling. Peel only the top and sides, as the chocolate on the bottom is too thin and can stay on for extra chocolate inside.
- The pink centres are sticky enough to press together: lay a 3 by 3 layer chocolate side down, then a second 3 by 3 layer chocolate side up for stability.
- Melt half the Dairy Milk over the boiling water and coat the top, smearing it down the sides, then refrigerate until set, around an hour.
- Take the bar out of the fridge and flip it over.
- Melt the rest of the Dairy Milk and cover the whole thing; a palette knife gives the authentic look of the chocolate on a Turkish Delight.
Archive guides · Explore projects
The original account
Ingredients:
18 x Turkish Delight Bars
1 x 250g Dairy Milk
1 x Pan of Boiling Water
Several cans of beer
Sorry for the lack of picture of the ingredients.
OK, after numerous attempts to make the mysterious filling of the Turkish Delight, I gave up, and decided to do it the easy way.
Take 18 Turkish Delight bars, and peel the chocolate off them
… storing the chocolate in a bowl for later. The pink gelatenous masses you are left with are very sticky, so you can easily stick them together in the shape of an Uber Turkish Delight. In fact, you are only limited in size to the amount of bars you are prepared to peel.
Begin layering the pink things. I chose to do a classic 3 x 3 size, and then doubling it up. Here’s a tip… just peel the chocolate from the top and sides of the bars, but don’t try and take it from the bottom, as it is too thin. Just leave it on for some extra chocolate-y goodness inside the bar. One layer of bars has the chocolate side down, then the second layer has the chocolate side up, for extra stability.
Take the chocolate you have peeled away, and either put it in the bin, or eat it. I tried to melt it over the boiling water, and it doesn’t seem to melt. It just turns to a mush instead.
You need to melt half the bar of chocolate over the boiling water, and proceed to coat the top of the bar, plus smear it down the sides. This encases the pink goodness in a shell of chocolate, which you then put in the fridge to cool down and set. This takes around an hour.
Remove the bar from the fridge, and flip it over.
Now melt the rest of the chocolate, and cover the whole thing. You can even use a pallet knife to give it the authentic look of the chocolate on a Turkish Delight.
Here’s the obligatory cross-section picture of the 2 snacks
