Chocolate marzipans

Method

1. Shape the marzipan by either rolling out and using cutters or by simply rolling it into balls between your fingers.

2. Place the marzipan shapes onto a silicon parchment-lined tray.

3. Meanwhile in a bowl suspended over a pan of simmering water, slowly melt the chocolate, stirring constantly so that it melts evenly.

4. Temper the melted chocolate by reducing its temperature to 28°C, then gently reheat to 31°C.

5. Dip in the marzipan in the melted chocolate until fully coated, shake off any liquid chocolate and place onto the lined tray to set.

6. Place a shelled almond on to the chocolate just before it sets completely.

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Ingredients

250g natural marzipan
dark chocolate, (64% cocoa content), broken into pieces
a handful of almonds, whole and peeled

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