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