Bo Friberg

Marzipan Oranges

Preparation info
  • Yield:

    60

    decorations
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 5 ounces (140 g) marzipan, tinted orange
  • Melted cocoa butter (optional)

Method

  1. Divide the marzipan into 2 equal pieces and roll the pieces into ropes. Cut the ropes into 30 pieces each.
  2. Roll the small pieces into balls, keeping them covered until you form them to prevent them from drying out.
  3. Roll the balls lightly over a fine grater