Gianduja Praline Base


German marzipan is more labor-intensive than French marzipan, and the German method is not used very often any more. However, many older praline recipes are based on the raw mass that is created in the first step of the German method. The raw mass is made up of two parts almonds mixed with one part sugar. The mixture is ground, roasted, cooled, and then ground again with syrup.

In the beginning of the grinding process, the almonds have a high water content, and the percentage of sugar in the mixture will be about 30 percent. Once the roasting process begins, the water from the almonds will evaporate and the sugar percentage will rise to 35 percent.

The raw mass is considered a half-finished product and needs further processing to be turned into marzipan. Combining one part raw mass with one part confectioners’ sugar results in a finished marzipan.

The German method creates a very intense, flavorful, fine praline, because the relatively dry sugar-almond mixture can absorb a lot more flavored liquid than a raw mass that already contains a lot of syrup.

In this marzipan recipe, a lot of sugar is added to keep the color light and make it easier to color the marzipan for decorations, but this results in a very sweet marzipan. For consumption, less sugar may be used.