Nuts and chocolate are just perfect combination.
Best to be enjoyed outdoors in breathtaking Swedish Archipelago looking at the sunrise.
And with a cup of hot milk-coffee
400 g marzipan
100g walnut halves
300 g tempered milk chocolate
Roll out the marzipan and cut out whatever figures you like, circles, flowers or squares.
Add some tempered chocolate in the middle of the marzipan figure and top with a walnut half.
Dip the marzipan in tempered milk chocolate.
Makes about 40 Pralines
300 g Almond Batons
20 g Icing Sugar
1-2 tbsp Water
1-2 tblsp Cointreau
Mixed 100g tempered Milk Chocolate/ 100g tempered Bittersweet Chocolate
Preheat the oven to 170°C.
Place almond batons in a bowl and toss them in the Cointreau, icing sugar and water. Make sure the all the nuts are well coated. Spread the almonds on the baking sheet and roast for 10 minutes until golden brown.
Remove from the oven and separate out all the nuts. Leave to cool.
Place the cooled almonds in a bowl and stir in the tempered chocolate. If you want to know how to temper your chocolate please look here.
Spoon small clusters onto baking sheet.
Leave to cool and enjoy.