chocolate covered marzipan

Marzipan can be bought ready-made, or make your own from scratch. For an easy do-it yourself Marzipan go to this post – Easy Homemade Marzipan it’s easy, cheaper than store bought and fresher because you never really know how long stuff sits on shelves in a store.
Marzipan can be kept in the fridge for up to a week or freeze for future use.


1 pound Marzipan
1 1/3 pound dark or semisweet chocolate


Roll out marzipan between 2 sheets waxed paper or between plastic wrap, to 1/2 inch thick. Cut rolled out marzipan into bite size pieces.
Melt chocolate in a double boiler or microwave at short intervals stirring well in-between heating.
Use a fork or prongs to dip marzipan into melted chocolate. Place each piece on a rack to let excess chocolate drip off.
*Tips for melting chocolate.
-make sure chocolate is of good melting quality.
-Do not add water to the chocolate. Chocolate will become unusable.
-If using a double boiler, keep heat very low and stir constantly, chocolate will burn easily.
-If using a microwave, heat chocolate at very short intervals and stir well in-between heating the chocolate. I put mine in at 20 seconds at a time. Chocolate may not look melted, but it will be soft, stirring will help smooth the chocolate.


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