Ingredients Metric US Volume
French, German, or Quick Marzipan (pages 101, 103, and 105) 300 g 10.6 oz 1 cup
Dark couverture, 63%, tempered, for dipping 60 g 2.1 oz ¼ cup
Dark couverture, 63%, tempered, for piping 20 g 0.7 oz 2 tbsp
Sliced almonds, toasted 30 g 1.1 oz cup
410 g 14.5 oz


1 Roll the marzipan into a rectangle 3 × 7½ in/80 mm × 190 mm, ½ in/12.7 mm thick.

2 Using a caramel cutter or a ruler and a knife, score the marzipan into pieces ×1¼ in/15 × 30 mm.

3 Using the scored lines as a guide, cut the marzipan into rectangles.

4 Dip each piece of marzipan into the tempered couverture only far enough to cover the sides with couverture. Be careful to avoid covering the top surface with couverture.

5 Place each dipped praline on parchment paper.

6 Using a pastry bag, pipe a dot of dark couverture onto each piece and top each with a toasted almond slice or other garnish as desired.

7 Let the chocolates set at room temperature. Store in an airtight bag in a cool, dark place.

– Mark the marzipan with a caramel cutter.

– Cut the marked marzipan into pieces.

– Dip each piece in the tempered dark couverture, keeping the top level so it does not get covered with couverture.