Citrus & Pistachio Marzipan Bonbons

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Marzipan is a great filling for bonbons. You can mix various things into it like candied peel,cracked coffee beans,various nuts and dried fruits.

It's also easy to work with as it rolls out easily & keeps its shape which is perfect for enrobing.

{White Chocolate Dipped Candied Orange & Pistachio Marzipan Bonbons}

•Makes about 40 chocolates, recipe easily halved or quartered

•Marzipan Prep Time: 1 - 1½ hrs

•Tempering & Dipping Time: 1 - 2 hrs

•Setting Time: 20-40mins

Ingredients;

•17 ½ oz. (500g) Marzipan
•2 oz. (60g) Pistachios, shelled & peeled, whole or roughly chopped
•3 oz. (90g) Candied Orange Peel, finely cut
•2 Tablespoons (1 oz. / 30ml) Cointreau or Grand Marnier Liqueur, optional
•10 ½ oz. (300g) White Chocolate, finely chopped for tempering.

Directions;

1.***(If using liqueur) Pour the Cointreau or Grand Marnier over the candied orange peel, place into a covered dish and allow to soak overnight.

2.Knead the soaked peel & pistachios into the marzipan until well distributed.

3.Using a small amount of icing sugar to stop the marzipan from sticking, roll out to a height of about 2cm.

4.Cut into squares.

5.Temper the white chocolate.

6.Carefully lower each square of marzipan into the chocolate with a dipping fork.

6.Tap the fork on the side of the bowl to remove excess chocolate.

Tip: It’s best to use a bowl that’s deep rather than shallow so that the truffle is easily covered.

7.Scrape off excess chocolate from under the dipping fork on the side of the bowl.

8.Place dipped truffle/candy on parchment paper, decorate as you wish and allow to set.

*Tip: You can use transfers or sprinkle crushed pistachio or candied peel. You can also wait for the chocolate to be semi set then use your dipping fork to mark the top of the chocolate.

9.Once the chocolate has hardened, trim off any “feet” with a sharp knife.
Once fully set, cut off any feet with a sharp knife.

*Tip: Try to handle the chocolate as little as possible or wear food safe gloves to that you don’t leave fingerprints on the chocolate.

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