Marzipan fig confectionery

Name: Marzipan fig confectionery
Cook time: 45 min
Total time: 45 min
Yield: 50
Ingredients: 175 g Whole milk couverture (e.g. couverture with cinnamon & coriander; by Lindt); 1 cube (25 g) white plate fat (e.g. palmine); 200 g dried figs; 200 g Marzipan raw mass; 125 g Pistachio kernels; baking paper; 7-10 Tbsp possibly approx. 50 chocolate cuffs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 50

175 g Whole milk couverture (e.g. couverture with cinnamon & coriander; by Lindt)
1 cube (25 g) white plate fat (e.g. palmine)
200 g dried figs
200 g Marzipan raw mass
125 g Pistachio kernels
baking paper
7-10 Tbsp possibly approx. 50 chocolate cuffs

Directions

1
Roughly chop the chocolate coating. Melt in a hot water bath with plate-grease. Cool down a little
2
Cut figs and marzipan into fine cubes. Coarsely chop the pistachios. Heat the chocolate coating again briefly
3
Mix 100 g pistachios, figs, marzipan and chocolate coating. Using 2 teaspoons, place about 50 heaps (approx. 2 cm Ø) on trays or baking trays lined with baking paper. Sprinkle with the remaining pistachios. Leave to dry. Place in praline sleeves. Store in a cool place