Chocolate Marzipan Hearts

Name: Chocolate Marzipan Hearts
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 250 g + some flour; 50 g crushed almonds; 1 TEASPOON Baking soda; 75 g Sugar; 7-10 Tbsp Salt; 2 TEASPOONS Gingerbread spice; 75 g cold butter; 150 g treacle; 1 Egg (Gr. M); 100 g Raspberry Jam; 300 g Marzipan raw mass; 100 g Icing sugar; 200 g Dark and whole milk couverture; 50 g white couverture; 7-10 Tbsp Cherries; baking paper; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 10

250 g + some flour
50 g crushed almonds
1 TEASPOON Baking soda
75 g Sugar
7-10 Tbsp Salt
2 TEASPOONS Gingerbread spice
75 g cold butter
150 g treacle
1 Egg (Gr. M)
100 g Raspberry Jam
300 g Marzipan raw mass
100 g Icing sugar
200 g Dark and whole milk couverture
50 g white couverture
7-10 Tbsp Cherries
baking paper
7-10 Tbsp Cling film

Directions

1
Knead 250 g flour, almonds, baking soda, sugar, 1 pinch of salt, spices, butter in pieces, syrup and egg first with a hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 1 hour
2
Roll out the dough on a little flour to a thickness of about 1 1/2 cm. Cut out about 10 hearts (about 8 cm Ø). Place them with enough space (hearts rise to approx. 10 cm Ø) on baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 12 minutes. Cooling down
3
Warm the jam. Spread a thin layer on the hearts. Coarsely grate the marzipan, knead with icing sugar. Roll out between 2 layers of foil about 1/2 cm thick and cut out about 10 hearts the size of the gingerbread hearts (about 10 cm Ø). Put 1 marzipan heart on 1 cake
4
Coarsely chop the dark and milk chocolate coating and melt in a hot water bath. Cover hearts with it, let dry on a cake rack
5
Chop white couverture, melt in hot water bath. Decorate hearts with it and with cherries. Let it dry