White and dark marzipan balls

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Form about 70 small balls from the marzipan. Put aside overnight covered with a tea towel. Chop both types of chocolate and melt them separately with 10 g of coconut oil each carefully over a warm water bath. Dip about half of the balls with a fork into the dark couverture. Drain, place on a piece of baking paper and allow to set. Do the same with the remaining balls and the white couverture. Keep well packed in a cool, dry place for at least 2 weeks.

2. 2

   waiting time approx. 13 hours

Nutrition Facts

KCAL
30 kcal

CARBS
3 g

FATS
2 g

PROTEINS
1 g