Time
Time and yield will depend on size of ball you make.
Nothing is simpler than dipping marzipan balls into chocolate for a quick confection that is richly flavored and elegant.
INGREDIENTS
1-7 oz box of Odense Marzipan 12 oz dipping chocolate Optional: Chopped almonds, colored dipping chocolates*, coconut
*Dipping chocolates can be found in candy or cake decorating stores. They have already been tempered so they do not change color (bloom) or grow dull with time.
TOOLS & EQUIPMENT
Double boiler Wax paper
DIRECTIONS
Divide Marzipan into equal size pieces of choice. Roll into balls.
Heat chocolate in a double boiler or in a bowl over a pot of simmering water, being careful no water comes in contact with chocolate.
With a toothpick, spear a ball and dip in chocolate until covered. Place on wax paper.
If desired, paint with a colored chocolate or sprinkle with nuts or coconut and let chocolate harden. These easily made confections make a great hostess gift.
Store Marzipan balls between wax paper in an airtight container, 2-3 weeks on counter or 1-2 months in the refrigerator.
