rose water

Chocolate Kissed by a Rose

Posted on

Morning scents.8.7.14

The signboard outside a neighborhood sweets shop offered the enticing promise of rose-flavored hot chocolate. A promise that, as is so often is the case with rose-flavored/scented foods, did not quite stand up in the bargain. The Valrhona hot chocolate was indeed luscious and lovingly prepared, but a bit heavy-handed in the addition of rose flavoring. It’s a problem encountered a lot in recipes that attempt to incorporate a lovely hint of rose, but instead leave a lingering sense of having ingested perfume, or soap.

It transported me back to the first recipe I ever encountered that called for rose water. Many moons ago, when the Three Points Cooks first got together in the kitchen,  Bon Appetit magazine published an over-the-top recipe for brownies that called for both semi-sweet and milk chocolate, coconut, whipped egg whites, rum, Amaretto, and rose water. And that made it irresistible. Who knows where we even located a bottle of rose water in those days before gourmet markets became a fixture on every corner, but whipping up a batch of those lovelies forever changed my perception of how food and fragrance could combine to elevate commonplace ingredients. Just a touch of rose water takes chocolate to a whole other place.  It’s hard to pinpoint how exactly — maybe some magical mix of serotonin-releasing elements and sense memories – but rose water enhances the very chocolaty-ness of chocolate, with an injection of ethereal freshness.

That discovery sent me off in search of other chocolate and rose dessert combinations, which remain relatively uncommon even now, years down the road, when all our taste buds have become more accustomed to the addition of herbs to sweets and floral notes to savories. Perhaps it’s because so many of them fall into the trap of a soapy overdose of rose. The idea is for the rose essence to be barely noticeable, a subtle whisper, an alluring perfume. That’s always been the beauty of this particular recipe to me. Tasters who are pretty sure they know what they’re getting with a brownie will raise an eyebrow in surprise and ask about the secret ingredient. Is it brandy? Marzipan? A particular kind of chocolate? They pick up on something, but can’t quite place it.

Rose water can be tricky, to be sure. Different brands seem to have different levels of strength, and it’s easy to overdo. Think of it as an extract, starting with a portion of the amount called for in any recipe, and taste for balance.

Try the recipe here: Chocolate-Coconut Brownies