If fudge is overcooked, even a little, it will be dry and crumbly; it's always better to err on the side of undercooking. To ensure success, remove fudge from heat just before it reaches the soft-ball stage.
Our version of the German specialty is wonderfully left to the elements, rather than shrouded in whipped cream and chocolate shavings. Tow layers of chocolate sponge cake (or genoise) -- brushed with a creme de cassis syrup – sandwich chocolate-ganache glaze, whipped cream, and fresh blackberries (a no-pitting-required swap for cherries). The toppings? More ganache glaze and a pile of berries.
It can be hard to get enough of roses. We want to smell them, decorate with them, and even eat them. Rose jelly is sweet and floral, and is lovely on buttered bread. Make it with roses you grow yourself to be sure they're chemical free. You will need liquid pectin (to thicken the jelly) and rose water for flavor. These are available in most supermarkets. Refrigerate the jelly in jars for up to six months, or can it to enjoy the scent and flavor of roses year-round.