Marzipan Chocolates
User Reviews
5
Marzipan Chocolates
Description
This recipe uses almond marzipan shaped into small balls, which are fully coated in melted dark chocolate for a glossy, firm shell. After the dark chocolate sets in the fridge, a white chocolate drizzle is added for a delicate decorative touch and subtle sweetness contrast. Alternative toppings such as edible glitter, chopped pistachios, or sprinkles can replace the drizzle for variety.
The chocolates are cooled until set and stored in an airtight container, keeping fresh for up to three weeks. The melting process requires gentle heating, either in a microwave in short intervals or over a double boiler, to avoid burning the chocolate.
Tips include chilling sticky marzipan to handle it more easily and thinning overly thick chocolate coatings with a small amount of coconut oil. The careful temperature control and coating technique ensure even coverage and a smooth finish.
Ingredients
- 14 ounces marzipan (400g)
- 7 ounces dark chocolate (200g)
- 3 ounces white chocolate (85g)
Instructions
- Place a wire rack over a baking sheet lined with a piece of baking parchment paper, a silpat or wax paper.
- Roll equal-sized tablespoonfuls of the marzipan into balls, I use a melon-baller, and place them onto the wire rack.
- Melt the dark chocolate in a microwave for 1 minute, stir and if it isn’t melted, then heat again in 20 second bursts until smooth. Alternatively, melt the dark chocolate in a heatproof bowl over a pan of simmer water (ensure the bottom of the bowl doesn’t touch the water).
- Spoon the melted dark chocolate over the marzipan balls, tilting gently as necessary with a fork or toothpick, so they’re completely coated. Transfer to the fridge (keep the marzipan chocolates on the wire rack) to set for 10 minutes.
- Melt the white chocolate, then add to a piping bag with a very small tip, or use a spoon.
- Drizzle over the chocolates, then top with any sprinkles.
- Store in an airtight container for up to 3 weeks.
Notes
- If marzipan becomes sticky, chilling it for 15 minutes makes it easier to shape.
- When melting chocolate, heat gently in short bursts while stirring frequently to prevent burning.
- Add a teaspoon of coconut oil to chocolate if it becomes too thick for coating.
- Alternative toppings include edible glitter, chopped pistachios, or sprinkles applied to wet chocolate instead of white chocolate drizzle.
- Store finished chocolates in an airtight container for up to 3 weeks to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 177kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 12mg | 1% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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