Marzipan

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Marzipan has the potential to participate in both moisture migration and fat migration when it is used as a part of a composite candy bar. Due to its relatively high water-activity level, marzipan loses moisture to hygroscopic centers like noncrystalline sugar. In addition, the oil from the nuts in marzipan migrates into chocolate, ruining its texture, although the damage does not occur nearly as quickly as that caused by the nut oils in gianduja. Marzipan is not particularly sensitive to heat, and so it is not damaged when hot centers are poured directly onto it during layering.