Marzipan ball with rum
Ingredients
300 g
Olo Marzipan (modelling marzipan in sticks, in different colours)
3 EL
Rum
60 g
Pistachios, ground
375 g
Chocolate glaze, dark
2 EL
Pistachio, for decoration
Paper moulds for chocolates
Preparation
- Knead Olo modelling marzipan with rum and ground pistachios.
- Form a roll and cut into approx. 30 pieces, shape into balls.
- Melt the chocolate icing in a hot water bath.
- Dip the balls into the chocolate icing until they are covered all around with chocolate.
- Leave to drain on a cooling rack.
- Chop the pistachios and sprinkle over the cake icing while it is still wet.
- Leave to dry and place in the praline moulds to serve.
Photo by Monika Grabkowska
Marzipan praliné
Ingredients
80 g
Olo Marzipan (modelling marzipan in sticks, in different colours)
70 g
Sugar
80 g
Almonds
175 g
Chocolate icing, dark
2 EL
Flaked almonds, for decoration
Preparation
- Caramelise the sugar in a chrome steel pan until light brown. Remove the pan from the heat.
- Mix in the almonds and immediately place on baking paper and leave to cool.
- Break apart the almonds.
- Cut the Olo marzipan into 30 slices.
- Place one almond on each marzipan slice and shape into a ball.
- Finely chop the remaining almonds and place on baking paper.
- Melt the cake glaze in a bain-marie.
- Dip the marzipan balls in the chocolate, let them drip off, turn them in the chopped almonds, place them on baking paper and let them dry.
Tip: As an alternative to almond slivers, use coconut slivers for decorating.
Photo by Yulia Khlebnikova