Here’s a treat that’s easy to make and so much more fun than just buying a box of chocolates …
For the almond paste / marzipan:
Sugar of the same weight as almonds 50% icing sugar, 50% caster sugar.
1/2 tsp lemon juice per 100g of ground almonds
Rum & Water to bind the mixture. (optional extras – a few drops of almond or vanilla essence)
Add the dry ingredients to a food processor bowl & gently blend together, add the lemon juice & then slowly add rum / water until the mix just blends to a smooth paste. Reserve the marzipan to one side.
For the Chocolate Ganache:
Take equal quantities of double cream & high quality plain chocolate ( at least 70% cocoa). Heat the cream until almost but not quite boiling, remove from heat & break the chocolate into the hot cream, gently hand whisk as the chocolate melts, to give a smooth glistening texture. Place in fridge or freezer for a little while, to firm up.
For the Coating:
Melt more high quality chocolate in a bain-marie (or a bowl over a saucepan of hot water)
For the toppings:
Dessicated Coconut, Cocoa Powder, Chocolate Vermicelli, toasted nut pieces, or anything else that takes your fancy.
Roll balls of the marzipan between your hands, use a melon baller dipped in hot water to cut balls of the chilled chocolate ganache. Now using two forks, dip these balls in to the melted chocolate, cover thoroughly but sparingly and then roll them in a topping of your choice before setting on a serving dish.