Marzipan sweets in chocolate
30 paces:
- 450 grams marzipan
- 25 grams of candied cherries, chopped
- 25 grams of stem ginger (I did not find such a ginger, so do not use)
- 50 grams dried apricots, do not need soaking, finely chopped
- 350 grams of dark chocolate
- 25 grams of white chocolate
- Powdered sugar for sprinkling
Preparation
1) Cover a blistering sheet with baking paper. Divide the marzipan into 3 equal parts and a bit of a cross between each part on a surface dusted with icing sugar, marzipan to become soft.
2) Mix each part separately marzipan with candied cherries, dried apricots and ginger. Form small balls of each type of marzipan (not to mix species!).
3) Melt the dark chocolate in a water bath. Dip twisted small balls of marzipan in chocolate, take one ball of each type of marzipan, impaling them on a wooden stick or toothpick (I just threw in the chocolate and then harvested with a spoon).
4) Carefully add 3 scoop (of each type of marzipan) together on the arranged baking sheet. Allow to solidify the chocolate.
5) Melt the white chocolate, paint stripes on them frozen marzipan candy in chocolate. Allow to solidify and then sprinkle with powdered sugar.
NOTE. Can be covered marzipan balls milk or white chocolate and decorate the dark.
