- 125 gr bitter chocolate (bittersweet couverture)
- 100 gr marzipan
- 2 T. Disaronno Originale (bittersweet almond taste liqueur)
- coconut powder, cacao powder, chopped pistachio for coating
Melt the bittersweet chocolate with bain-marie method. If you don?t have a bain-marie chocolate machine simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate. Chocolate needs to be melted at a very low temperature. When the chocolate melts, put the Disaronno and stir well. Put the marzipan bar and stir constantly. Put the mixture into a glass baking dish and place in the refrigerator 1 hour.
Remove chocolate from refrigerator and shape into balls by rolling between the palms of your hands. If desired use gloves. Then place the balls into the dish with either coconut or pistachio or even with cacao powder. Leave the balls in the coating, if needed place for secondary coating. Allow to set in a cool place preferrable in the refrigerator at least 1 hour. The chocolate balls are best when served at room temperature.