Marzipan is definitely a love or hate it kinda thing, but these tiny little treats are more popular then the thick strip everyone picks off from their Christmas cake. I made these using the left over ready to roll marzipan from decorating our own cake, but you can make your own if you’re feeling really adventurous.
50g chocolate of choice (I used a mix of 70% dark and dark orange chocolate)
Handful of icing sugar
Decorations of choice (eg. Holly leaves, red balls, sprinkles)
If you’re using flavored chocolate, you may want to decorate them to reflect this (e.g. Orange zest as I did, crushed candy canes for mint chocolate, chopped dried cherry for cherry chocolate)
Dust a clean working surface with icing sugar, then roll out the marzipan to about 2mm thin, ensuring you regularly turn it and dust the pin as well so nothing sticks.
Using a variety of cooking cutters, cut out the shapes, place them on a tray of grease proof paper and gather up the left over and re roll it until you have used up as much as you can.
Leave them to harden up slightly for ten minutes in the fridge while you get the chocolate and decorations ready.
Break the chocolate into small pieces, then melt it over a ban Mari or microwave in 20 seconds bursts, stirring between each so it doesn’t burn.
Using a spoon, paint the melted choocate on the shapes in whatever fashion you wish (I went for the ‘half dip’ style, and rustic drizzle). After each one, sprinkle or place the decorations of your choice before the chocolate sets.
Leave them all on the tray to harden for around 1 hour back in the fridge, then you can layer them up and keep them in the fridge for up to one month!
These are great to tie up with ribbon and give as edible gifts, and you just even pierce holes in the top of them and hang them on the Christmas tree! (Although I would recommend using cooking chocolate if so, as this hardens better).
I also used the left over chocolate to dip some nuts and dried fruit in; equally delicious and quite pretty in pictures.