Toasted Hazelnut Marzipan

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Preparation info

  • Difficulty

    Medium

  • Yield:

    110 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Toasted Hazelnut Marzipan (Variation) 1x formula 1x formula
Dark chocolate, melted, tempered, for precoating as needed
Hazelnuts, toasted, for finishing 80 nuts 80 nuts
Dark chocolate, melted, tempered, thinned, for dipping (see Note) as needed

Method

  1. Roll the marzipan into a rectangle approximately 18 × 30 cm/7 × 12 in, 1 cm/½ in thick.
  2. Precoat one side of the slab with the tempered dark chocolate.
  3. Using a round praline cutter, cut the marzipan.
  4. Garnish each piece with a toasted hazelnut, point up. Secure the hazelnut with a dot of the tempered dark chocolate.
  5. Dip the pieces in the thinned dark chocolate.