It would be nice to have a sponsor ship in December from Odense Marcipan, as I am using quiet some amount of marzipan in the period up to Christmas.
This time I decided to mix cocoa marzipan with the blackcurrants, which I removed recently from my blackcurrant rum. After the removal of the blackcurrant I have stored those in the freezer, as I got the idea of using them in some Christmas confect. I would not recommend to use more than 75 g of rum blackcurrant to 200 g marzipan, as the marzipan would become to wet.
In order not to get some Christmas confect being too sweet, I decided to dark chocolate as coating on the Christmas candy, even though I am not a big fan of dark chocolate. As usual I melt the chocolate using my microwave oven.
- 200 g cocoa marzipan
- 75 g rum blackcurrant
- 150 g dark chocolate
- Knead the rum blackcurrant into the cocoa marzipan.
- Form the marzipan mass into ball shape.
- Coated the marzipan balls with melted dark chocolate
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