Marzipan Chocolates

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Marzipan Chocolates
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
63
For the pistachio marzipan
300 grams
chopped Pistachios
200 grams
100 grams
150 milliliters
Orange liqueur (such as Grand Marnier)
For sealing and coating
200 grams
also
1 pallet
Chocolate truffle shell (Milk chocolate coating, the finished product, 63 pieces)

Preparation steps

1.

Reserve 1/3 of the pistachios for garnish. Mince the rest in the kinfe mill. Mix the marzipan with the powdered sugar, orange liqueur and minced pistachios. Fill into a piping bag with a large tip and fill the chocolate shells with it.

2.

Crush the couverture, melt over a water bath and achieve a consistent temperature of 32°C (approximately 90°F). Fill 4 tablespoons into a piping bag and cover the chocolate shells with it.

3.

Stir the remaining chocolate well. Use a fork to dip the balls into the chocolate, let the excess drip off and put onto a drip tray to dry for 2-3 minutes. Garnish with pistachios and allow to cool.

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