White and dark dominoes

Name: White and dark dominoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 54
Ingredients: 250 g Honey; 75 g Sugar; 75 g Butter or margarine; 300 g Flour; 3 TSP Baking Powder; 2 TABLESPOONS Cocoa powder; 1 pinch Salt; 1 TEASPOON Gingerbread spice; 7-10 Tbsp grated peel of 1 untreated orange; 2 Eggs (size M); 350 g Currant Jelly; 400 g Marzipan raw mass; 100 g Icing sugar; 3 TABLESPOONS Orange liqueur; 300 g Dark chocolate coating; 300 g white couverture; 20 g Coconut oil; baking paper; 7-10 Tbsp Freezer bag; 7-10 Tbsp Cling film; 7-10 Tbsp Disposable piping bag

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 54

250 g Honey
75 g Sugar
75 g Butter or margarine
300 g Flour
3 TSP Baking Powder
2 TABLESPOONS Cocoa powder
1 pinch Salt
1 TEASPOON Gingerbread spice
7-10 Tbsp grated peel of 1 untreated orange
2 Eggs (size M)
350 g Currant Jelly
400 g Marzipan raw mass
100 g Icing sugar
3 TABLESPOONS Orange liqueur
300 g Dark chocolate coating
300 g white couverture
20 g Coconut oil
baking paper
7-10 Tbsp Freezer bag
7-10 Tbsp Cling film
7-10 Tbsp Disposable piping bag

Directions

1
Heat honey with sugar and fat in a pot until the fat has melted and the sugar has dissolved. Put the honey mixture into a bowl and let it cool down. Mix flour with baking powder, cocoa, salt, gingerbread spice and orange peel. Stir the eggs one by one into the honey mixture. Add flour mixture and stir in. Line a small baking tray (24 x 36 cm) with baking paper.
2
Put the dough on it and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Let rest on a cake rack for about 10 minutes. Remove from the baking tray and allow to cool. Stir the jelly in a small pot until smooth and warm up very slightly. Pour onto the cake plate and spread. Knead marzipan with icing sugar and liqueur. Roll out the marzipan between two cut open freezer bags to the size of the cake plate. Remove the upper bag. Carefully place the marzipan cover on the cake with the help of the lower freezer bag, peel off the bag and press it down slightly. Cover with foil and refrigerate overnight. Cut the cake plate into 4 x 4 cm squares.
3
Knead marzipan with icing sugar and liqueur. Roll out the marzipan between two cut open freezer bags to the size of the cake plate. Remove the upper bag. Carefully place the marzipan cover on the cake with the help of the lower freezer bag, peel off the bag and press it down slightly. Cover with foil and refrigerate overnight. Cut the cake plate into 4 x 4 cm squares. Chop the dark and white couverture separately. Add 10 g coconut oil to each and melt carefully over a hot water bath. Dip half of the cubes in dark chocolate, the other half in white couverture. Place the cubes on a cake rack and allow to dry. Pour the rest of the couverture into 2 disposable piping bags, cut off a small tip and spray patterns onto the cubes. Allow to dry
4
Chop the dark and white couverture separately. Add 10 g coconut oil to each and melt carefully over a hot water bath. Dip half of the cubes in dark chocolate, the other half in white couverture. Place the cubes on a cake rack and allow to dry. Pour the rest of the couverture into 2 disposable piping bags, cut off a small tip and spray patterns onto the cubes. Allow to dry