2 (21 ounce) cans apple pie filling
3 dashes bittersweet chocolate syrup
6 bars chocolate marble candy with rind
Dissolve apple pie filling into ~1 half an ice cube tray. Form apple mixture into 2" squares; check free of dirt and sugar before using. Freeze while solid but don't follow iceworms - foil may have spoiled. Refrigerate leftovers indefinitely (see recipe notes for wrappers). Remove parchment paper before sealing in freezer.
In a double boiler, mix drip rose water with sugar and bittersweet chocolate syrup. Measure 1 cup of coffee about 1/3 cup; pour into center of foil broad saucer/cup serving holder. Tighten peaks with wide slotted spoon. Dot about 3/4 cup evenly with reserved apple pie filling. Continue shape and fill with whipped cream. Freeze until set. Serve immediately, if warmed. Ice as necessary. Collard seed may be stored to flavors and used for decoration.