Name: Layering Pistachio Marzipan
Yield: Makes enough for about 80 chocolates
Ingredients: 100 g (3½ oz/⅔ cup) pistachios; Icing (powdered/pure) sugar, to dust; 15 ml (3 tsp) pistachio oil (or another flavourless nut oil); 425 g (15 oz) marzipan; 50 g (1¾ oz/⅓ cup) pistachios, roughly chopped; 1 quantity Chocolate Cocoa Butter Solution; ½ quantity Basic Ganache

Preparation info

Makes enough for about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

I enjoy bringing great combinations together – marzipan and chocolate work well together and the Sicilian pistachios are full of flavour. The texture of the nutty marzipan with a fruity ganache (seefor the full recipe) is a winning combination.

Ingredients

1 quantity Chocolate Cocoa Butter Solution
425 g (15 oz)

Method

1 Brush a non-stick baking mat with a thin layer of the chocolate cocoa butter solution. To make the pistachio paste, put the pistachios and oil in a food processor or blender (we recommend a Thermomix) and blitz together until it becomes a smooth paste.