There is nothing beautiful than a perfectly coated marzipan with chocolate.
- 200 gr bitter chocolate (bitter couverture 70%)
- 80 gr blanched almonds
- 70 gr caster sugar
- 1/2 t almond extract
- or instead of the above three ingredients -100 gr ready made marzipan
- ready to use writing icing sugar tubes
to prepare the marzipan:
Grind the almonds in a food processor until you get a fine powder. Add caster sugar and almond extract and keep processing it for 5 minutes till well combined.
Put the mixture onto a surface and knead well until you get a dough. Wrap with a cling wrap film and refrigerate for 4 hours.
to prepare the chocolate:
Melt the bitter 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.
Fill the half of the chocolate moulds with melted chocolate and put a bite of marzipan. Cover with the rest of melted chocolate. Rest to chill for several hours.
Decorate with coloured writing icing tubes.
Store in an airtight container.