Chocolate Marzipan Rounds
Easy to make chocolate marzipan rounds for Christmas.
Uploaded by Renshaw Baking
- 500 g Renshaw Original White Marzipan
- 100 g dark cooking chocolate
- Whole almonds
- Dried cranberries
- Pistachio nuts
- Rainbow Dust metallic lustres such as Moroccan Velvet, Fire Cracker, Gold Sands
Renshaw products used
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Prepare your equipment; Bowl, spoon, grease proof paper, dusting brush, petit four cases, 1 .5” circle cutter.
On a clean dry work surface, knead the marzipan until pliable.
Dust the work surface lightly with icing sugar and pin out the marzipan to approx. 5mm thickness.
Using the 1.5” circle cutter, cut out as many circles as required.
Lay the discs on some grease proof paper and allow to become firm for around 1 to 2 hours.
Prepare the decoration by brushing the surface of the almonds with your chosen edible dust and leave to one side. Cut the cranberries into quarter pieces and break up the pistachios into small pieces.
Melt the chocolate in a small bowl. Half dip the marzipan circles and lay onto the greaseproof paper to set. Add one of the dusted almonds, a piece of cranberry and piece of pistachio nut.
Allow to set then place the marzipan circles in petit four cases.