Marzipan has always been something I’ve associated to travel. I have two distinct memories: one related to when I had my first Mozart Chocolate truffle which I remain devout to (and bought swats of in Vienna); and another associated with Brussels, because it’s not uncommon to come across marzipan chocolate cigars.
Whilst my experience has been somewhat limited, I’m still a huge fan of the sweet, almond paste. And you couldn’t have imagined my excitement when I discovered how easy it is to make.
Time: 45 minutes
***I N G R E D I E N T S***
- 300g ground almonds
- 50 ml maple syrup
- 40 ml amaretto
- 1 tsp lemon zest form an unwaxed lemon
- 175 g dark chocolate
- topping such as crushed, almond flakes, lemon zest, melted white chocolate (optional)
- Mix the ground almond with the lemon zest in a bowl.
- Mix amaretto and maple syrup in a separate bowl.
- On a clean surface, empty the ground almond mixture onto the surface and create a well. Slowly add the liquid to the almond mixture and begin to knead. Once all the liquid has been combined with the almond mixture, knead until compact. Wrap in a piece of cling film and chill in the fridge.
- Break chocolate into small pieces and melt it gently over a bowl of boiling water (bain marie). Make sure the water does not touch the bowl with chocolate.
- Take the marzipan out of the fridge. Pinch small pieces of marzipan and roll them into equal size balls. They should weigh around 15g each before dipped into the chocolate.
- Dip the marzipan balls in melted chocolate and place them on a drying rack for the chocolate to dry. Place in the fridge if you want to speed up the drying process.
- Add the toppings before the chocolate dries. If you are adding melted chocolate, wait for the dark chocolate to set first.