Marzipan-Almond Confectionery

Name: Marzipan-Almond Confectionery
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 400 g Dark chocolate coating; 4 medium sized oranges (approx. 150 g each); 50 g Marzipan raw mass; 2 TABLESPOONS Grand Marnier; 100 g soft butter; 1 egg (size M); 50 g Sugar; 20 g flaked almonds; 40 Alupraline mould; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 40

400 g Dark chocolate coating
4 medium sized oranges (approx. 150 g each)
50 g Marzipan raw mass
2 TABLESPOONS Grand Marnier
100 g soft butter
1 egg (size M)
50 g Sugar
20 g flaked almonds
40 Alupraline mould
baking paper

Directions

1
Coarsely chop the couverture and melt approx. 2/3 of the couverture in a hot water bath. Take it down, melt the rest of the couverture in it and stir until smooth. Couverture must not be warm any more, possibly let it cool down while stirring occasionally.
2
Pour the tempered chocolate coating into aluminium chocolate moulds (3 cm Ø, 8 g content), allow to draw for approx. 1 minute, place upside down on a chocolate grid lined with baking paper and allow to drain. Let the moulds dry.
3
Squeeze oranges, yields about 400 ml juice. Then put the juice into a pot and boil down to 3 tablespoons. In the meantime, knead marzipan with orange liqueur and chop. Then whip with butter to a frothy mass.
4
Add reduced orange juice. Beat the egg with sugar on a hot water bath until the sugar has dissolved. Then beat cold until a firm cream is formed. Mix the butter mixture with the egg cream, if necessary, pass through a sieve.
5
Put the butter-cream in a piping bag with a central perforated spout and fill the poured chocolate cups with it. Put in a cool place. Roast the almonds in a hot pan without fat until golden brown. Take out and let cool down.
6
Decorate confectionery with it. Keep cool.