Marzipan port wine plums

Name: Marzipan port wine plums
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 500 g as small soft plums as possible; 6 TABLESPOONS red port wine; 600 g Marzipan raw mass; 75 g Icing sugar; 400 g white couverture; 100 g Dark chocolate coating; 50 g Coconut oil; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Disposable piping bag; 7-10 Tbsp wooden sticks

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

500 g as small soft plums as possible
6 TABLESPOONS red port wine
600 g Marzipan raw mass
75 g Icing sugar
400 g white couverture
100 g Dark chocolate coating
50 g Coconut oil
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Disposable piping bag
7-10 Tbsp wooden sticks

Directions

1
Sprinkle soft plums with port wine. Cover and leave to stand for at least 2 hours. Knead marzipan with icing sugar
2
Roll out the marzipan in portions thinly (approx. 1 mm) on a work surface dusted with icing sugar. Cut out a total of approx. 50 circles (approx. 9 cm Ø), but knead, roll out and cut out marzipan remains again and again. Wrap each plum in 1 marzipan circle, press well. Place on baking paper. Let the marzipan dry for at least 2 hours
3
Chop the two types of envelope door separately. Carefully melt white couverture with 40 g coconut oil over a warm water bath (couverture must not get too hot). Dark couverture with 10 g coconut oil also
4
Dip marzipan plums one after the other with a fork into the white chocolate coating. Drain well and place on baking paper. Pour the dark chocolate coating into a piping bag. As long as the white couverture is still moist, draw lines across the pralines. Draw through with a wooden stick. Allow to dry
5
waiting time approx. 4 hours