Preparation info

  • Difficulty


  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Port Wine Marzipan (Variation) 1x formula 1x formula
Dark chocolate, melted, tempered, for precoating and dipping as needed
White chocolate, melted, tempered, for finishing as needed


  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 30-mm/1-in round cutter, cut slender crescent moons out of the marzipan.
  4. Dip the pieces in the tempered dark chocolate.
  5. When the chocolate has set, filigree each piece with four stripes of white chocolate across the center.