Turkish Delight: Heat 1 1/2 cups of the water on the stove top until boiling, then mix in the sweetener and reduce to the lowest heat.
In a separate bowl, whisk the arrowroot with the remaining 1/2 cup of water and lemon juice until smooth, then pour into the pot, whisking briskly as you pour. The mixture will quickly become super thick and tacky - keep stirring as you go.
Now sprinkle the agar powder on top, and whisk again vigorously until completely combined, then remove from the heat and add the pure rose essential oil and beetroot powder and whisk again until fully dissolved.
Pour into a 20 x 20 cm tin lined with baking paper and place in the fridge overnight to set.
Chocolate Shell: Whisk all ingredients together until smooth and silky, then pour into a shallow bowl for dipping.
Slice the chilled Turkish Delight into twelve bars, then with a fork, dip into the melted chocolate, turn over quickly, remove with a fork underneath so the excess chocolate can drip back into the bowl, and place on a tray lined with baking paper. Fill in any imperfections and holes with extra melted chocolate at the end, drizzle the remainder on top, and sprinkle with more beetroot powder. Place back in the fridge for at least an hour to set (or overnight).