For 15-25 marzipan filled products Ingredients Method Almond powder 100 gm Icing sugar 100 gm Almond essence 1 gm Water A/R 1. Mix almond powder & icing sugar. 2. Add water and almond extract and make dough. 3. Roll it to 5-6mm thickness and cut to even sized discs or press them into silicon molds or use them as a filling. 4. Remolded marzipan can be dipped in tempered dark, or milk chocolate and decorated with almonds MARZIPAN Ingredients Method Dark/Milk/White chocolate 100 gm Roasted Pistachio A/R Roasted Hazelnuts A/R Cranberry dry A/R Apricot dry A/R Sea salt flakes A/R Raisins A/R 1. Melt the desired chocolate (dark/milk/white) over Bain Marie. 2. Temper chocolate according to the temperature curve of each chocolate, respectively. 3. Pour the tempered chocolate into the piping bag and pipe them 3cm disc onto a silicon mat, slightly tap the tray and place small pieces of desired nuts and fruits. 4. Allow it to crystallize. CHOCOLATE MEDALLIONS 18
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