| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Choco1 | 1 | servings | ||
INGREDIENTS
| 200 | g | Sugar |
| 50 | ml | Water |
| 1 | Sticks vanilla or few drops of vanilla e | |
| 250 | g | Peeled almonds; ground |
| Cherries; pitted and dried | ||
| 125 | g | White chocolate |
| 3 | tb | Water |
INSTRUCTIONS
The marzipan: Prepare a frosting sugar by cooking sugar, water and vanila. Cook on a very low heat until the syrup becomes very thick and sticky. If you use a density meter it should read 37 to 38 degrees. Mix with almonds which have been ground to a very fine powder, on a marble surface. We obtain a white paste used in all recipes for 'petits fours'. The cherries: They can be fresh, brandied or sugared. Take the pips out. If they are too wet, roll them in some icing sugar to dry them. The chocolate coating: mlet white chocolate with water and keep warm in a double boiler. Divide the marzipan into small balls. Take one ball, shape it around one cherry. Skew it on a tooth stick and dip it into the chocolate. Cool on a marble. Recipe by: Jean-Pierre Haddad <elanjph@iaccess.za> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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