Marzipan Dates

Marzipan Dates
3 h.


for 40 pieces
80 grams Shelled pistachio
350 grams Marzipan
8 centiliters Maraschino liqueur (italian cherry liqueur)
40 dried Dates (pitted)
200 grams dark Couverture
10 Shelled pistachios
50 grams white Couverture
20 candied Violets
fine Granulated sugar
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Preparation steps

Step 1/4

Chop the pistachios finely in a food processor. Cut the Marzipan into small cubes and knead well with the pistachios and Maraschino liqueur. Halve the mixture, reserving one half for decoration.

Step 2/4

Fill the dates with the other half of the Marzipan mixture.

Step 3/4

Coarsely chop the dark chocolate and melt in a bowl over a hot water bath. Coat the dates with the chocolate (using a wooden skewer) and place on a cooling rack. Garnish half of them with 1 half piece of pistachio and then chill in the refrigerator. 

Step 4/4

Coarsely chop the white chocolate and melt in a bowl over a hot water bath. Place the chocolate in a freezer bag, and cut off a corner. Place the reserved marzipan mixture into a piping bag fitted with a star shaped tip. Decorate the dates without the pistachios with the white chocolate and the a strip of marzipan. Top with 1 candied violet and sprinkle with the fine sugar.