Marzipan walnut chocolates

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 50
  • 100 g Walnut kernels
  • 500 g Marzipan raw mass
  • 50 g Dark chocolate coating
  • baking paper
  • 12 Walnut halves
  • 1 Protein (size M)
  • 26 Almonds (without skin)
  • 75 g Sugar
  • 200 g Dark chocolate coating
  • 250 g Whole milk couverture
  • 100 g Walnut kernels
  • 500 g Marzipan raw mass
  • 50 g Dark chocolate coating
  • baking paper
  • 12 Walnut halves
  • 1 Protein (size M)
  • 26 Almonds (without skin)
  • 75 g Sugar
  • 200 g Dark chocolate coating
  • 250 g Whole milk couverture

Directions

  1. 1

    Chop the walnuts a little finer. Dice marzipan. Knead the marzipan and walnuts quickly to a smooth mixture. Roll out the marzipan mixture evenly on a piece of baking paper to form a rectangle (approx. 20x16 cm). Coarsely chop the chocolate coating and melt in a hot water bath. Spread the melted couverture evenly on the marzipan rectangle with a brush. Leave to dry for about 3 hours. In the meantime, halve the walnuts for decoration. Whisk the egg white with a fork. Dip halved walnuts and almonds in egg white, then dab slightly dry with kitchen paper and turn in sugar. Carefully place on a tray and allow to dry. Turn the marzipan platter over so that the chocolate side is on the board. Cut into strips about 2 cm wide. Then cut into diamonds. In the meantime, roughly chop the remaining chocolate coating and melt in a hot water bath. Dip the marzipan rhombuses with a praline fork (alternatively a fork) into the couverture, drain well and carefully place on a grid. Allow to dry a little and cover with the almonds or walnuts. Allow to dry

  2. 2

    waiting time approx. 7 hours

  3. 3

    Chop the walnuts a little finer. Dice marzipan. Knead the marzipan and walnuts quickly to a smooth mixture. Roll out the marzipan mixture evenly on a piece of baking paper to form a rectangle (approx. 20x16 cm). Coarsely chop the chocolate coating and melt in a hot water bath. Spread the melted couverture evenly on the marzipan rectangle with a brush. Leave to dry for about 3 hours. In the meantime, halve the walnuts for decoration. Whisk the egg white with a fork. Dip halved walnuts and almonds in egg white, then dab slightly dry with kitchen paper and turn in sugar. Carefully place on a tray and allow to dry. Turn the marzipan platter over so that the chocolate side is on the board. Cut into strips about 2 cm wide. Then cut into diamonds. In the meantime, roughly chop the remaining chocolate coating and melt in a hot water bath. Dip the marzipan rhombuses with a praline fork (alternatively a fork) into the couverture, drain well and carefully place on a grid. Allow to dry a little and cover with the almonds or walnuts. Allow to dry

  4. 4

    waiting time approx. 7 hours

Nutrition Facts

KCAL
130 kcal
CARBS
13 g
FATS
8 g
PROTEINS
2 g