Chocolates with cashew and pumpkin seeds

Name: Chocolates with cashew and pumpkin seeds
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 packs (à 200 g) Marzipan raw mass; 150 g Icing sugar; 5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys); 3 TABLESPOONS instant coffee; 150 g Sugar; 125 g Pumpkin seeds; 1 TABLESPOON Oil; 7-10 Tbsp aluminium foil or parchment paper; 100 g Cashew nuts; 150 g Whole milk couverture; 150 g white couverture

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 packs (à 200 g) Marzipan raw mass
150 g Icing sugar
5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
3 TABLESPOONS instant coffee
150 g Sugar
125 g Pumpkin seeds
1 TABLESPOON Oil
7-10 Tbsp aluminium foil or parchment paper
100 g Cashew nuts
150 g Whole milk couverture
150 g white couverture

Directions

1
Add marzipan, icing sugar, liqueur and coffee powder passed through a sieve and mix with the dough hooks of the hand mixer. Divide the mixture. Melt the sugar in a pan at low temperature until it has a golden yellow colour.
2
Add 75 grams of pumpkin seeds and caramelise. Then spread on oiled aluminium foil and let it cool down. Meanwhile grind 75 grams of cashew nuts finely in a universal grinder. Knead under one half of the marzipan mixture and form 50 small balls (approx. 1.5 cm Ø).
3
Cut the remaining seeds in half lengthwise with a knife and set aside. Grind caramelized pumpkin seeds in the moulinette and mix into the other mass. Form rolls (approx. 1 cm Ø) and cut them into 50 chocolates of two centimetres length.
4
Warm the whole milk couverture and the white couverture separately in a water bath. Cover the balls with the full milk couverture and decorate with half a cashew nut. Coat chocolate sticks with the white chocolate and cover with the remaining pumpkin seeds.
5
Dry the chocolates on a kitchen rack. Makes about 100 pieces.