Marzipan Pralines

Ingredients Metric US Volume
French, German, or Quick Marzipan 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.
  8. – Mark the marzipan with a caramel cutter.

  9. – Cut the marked marzipan into pieces.

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