|French, German, or Quick Marzipan (pages 101, 103, and 105)|
|Dark couverture, 63%, tempered, for dipping|
|Dark couverture, 63%, tempered, for piping|
|Sliced almonds, toasted|
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.
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