Pistachio marzipan chocolates

Pistachio marzipan chocolates

By
From
Atelier Confectionery
Makes
40
Prep
30 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
2 teaspoons sunflower oil, plus extra for oiling
100g pistachio nuts, plus extra to decorate
icing sugar, for dusting
1 batch Basic marzipan
500g dark chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Lightly oil and line 2 baking trays with baking paper.
  2. Make pistachio paste by blitzing the oil and pistachio nuts in a food processor until smooth.
  3. Lightly dust a work surface with icing sugar and knead the plain marzipan. Add the pistachio paste and knead well for 5 minutes, or until it has been completely combined.
  4. Lightly dust the work surface with more icing sugar and roll out the marzipan into a rectangle about 1 cm thick. Trim the sides of the rectangle, place onto the prepared tray and leave to dry for 10 minutes.
  5. Cut the marzipan into squares or shapes as desired, then dip the marzipan pieces into the tempered chocolate using dipping forks. Shake off any excess chocolate and place on the other prepared baking tray.
  6. Decorate the marzipan with extra pistachio nuts and leave to set at room temperature for at least 2 hours. Store the chocolates in a cool, dry, dark place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again