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Line the tray with baking parchment.
Soak the gelatine in the water for about 5 minutes.
Dissolve the gelatine over gentle heat, then add the sugar.
Bring to a boil and simmer for 20 minutes, stirring frequently.
Remove from heat, add rosewater and red colouring.
Pour into tray and allow to set overnight.
Cut into bar shapes and roll in the icing sugar and cornflour mixture.
Melt 600g of chocolate, then remove from heat and cool slightly.
Stir in the remaining chocolate and allow to melt completely.
Dip the bars of Turkish delight in the chocolate.
Lay the bars on a sheet of greaseproof paper to set.
Allow the bars to set completely before serving.