Previous story notwithstanding, I am actually quite fond of orange flower water (also known as orange blossom water.) This unusual ingredient is common in Mideastern cooking and can be found in everything from beverages to desserts. It has a unique and irreplaceable flavor--somewhat citrusy, somewhat floral, very light and delicate but unmistakable. That is why I kept the bottle of orange flower water around after the Great Doughnut Debacle of 2011, and why I continue to use it in recipes.
Here is what you DO with orange flower water. You take some cream, and infuse it with lemon zest and a few fresh mint leaves. You mix the hot cream with chocolate, a little butter, and a small (small!) amount of orange flower water. A quick chill in the fridge, a dunk in chocolate, and you have successfully made Orange Flower Water Truffles! Believe me when I tell you that these are ever so much more delicious than the ill-fated kumquat-orange flower water doughnuts that shall not be named. They're fruity, floral, herbaceous, and utterly tasty. The friends I shared these with loved them, even though they couldn't put their finger on what flavor they were tasting. These truffles like to play coy, and when they taste so good, that is fine by me.
Get the recipe: Orange Flower Water Truffles
Orange Flower Water Truffles Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.