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Member recipe

Marzipan chocolates

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Serves 1 - 24 Truffles

julekonfekt in danish - typically eaten during christmas with coffee after the big christmas eve meal

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  • 200-250g pure marzipan *
  • 100g dark chocolate for coating (make sure they are good for melting and coating)
  • 5 fresh figs or 8 dried ones
  • 1/4 cup port wine or dark rum
  • unsweetened cocoa powder & ground paprika or chilli powder for dusting
  • * only finely ground marzipan (60%) at least and sugar in the content. I mormally use ODENSE Ren Raa Marcipan


    1. Clean and chop up the fresh figs roughly. If using dried ones, do the same. Put them in a bowl. Sprinkle the port wine or rum over them and let them soak for 20 mins. U can use a little more port or rum if you wish to.
    2. After 20 mins, cut up the marcipan into truffle size pieces. Do not cut up in advance otherwise they dry up as you wait for the figs to soak up the alcohol.
    3. Melt the chocolate in a bowl over boiling water in a pot. Do not over cook / over heat the chocolate!
    4. Take a piece of the marzipan and roll them with 1-2 small pieces of the figs into a ball (truffle size).
    5. Dip each marcipan/fig ball into the melted chocolate and place them on a baking tray (covered with baking paper) . I normally use a satay skewer to handle the marzipan as I dip it into the melted chocolate.
    6. Before the chocolate hardens, sift the cocoa powder over the marzipan chocolates, followed by a pinch of chilli powder or paprika over each chocolate. (in case you need an idea the proportion of chilli powder to cocoa powder, I use about 1/4 tsp chilli to 1 tbp of cocoa powder) You are welcome to adjust the proportions up to your own taste.
    7. Leave the marzipan chocolates to cool down completely and the chocolate shell has hardened before serving.

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8th Dec, 2012
Bloomin marvellous Flying Cow. Dusted with icing sugar for a christmassy finish
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