John Myers
Chocolate Cubes with Marzipan, Cinnamon and Walnuts …
The perfect chocolate cubes with marzipan, cinnamon and walnuts … recipe with a picture and simple step-by-step instructions.
- 75 g Whipped cream
- 1 teaspoon Ground cinnamon
- 150 g Chocolate, bittersweet
- 10 g Coconut oil
- 1 tablespoon Black Forest Kirsch
- 30 g Walnut kernels
- 75 g Marzipan raw mass
- 1 tablespoon Powdered sugar
- 1 tablespoon Amaretto
- 2 Tablespoon (level) Brown sugar
- 5 Centiliters Nut liqueur
- Walnut kernels
- 200 g White couverture
- 10 g Coconut oil
- Mix the cream with cinnamon and bring to the boil briefly. Roughly chop the couverture and let it melt in the cream together with the coconut oil. Stir in kirsch. Finely grind the walnuts and stir into the chocolate mixture.
- Line a flat shape (approx. 12 by 19 cm) with cling film. Pour the mixture into the mold and smooth it out. Refrigerate.
- Coarsely grate the marzipan. Sieve powdered sugar. Knead the marzipan, powdered sugar and amaretto. Roll out the size of the shape between two layers of cling film. Place marzipan on top of the chocolate mass and press lightly. Chill the mold overnight.
- Caramelize the sugar in a pan. Deglaze with nut liqueur. Stir until the sugar has dissolved. Caramelize the walnuts in it. Let dry on a piece of parchment paper.
- Roughly chop the couverture. Melt with coconut oil over a hot water bath.
- Take the chocolate mass out of the mold and cut into cubes. Dip the cubes in the couverture with a fork and place on a grid to dry. Place half a caramelized walnut kernel on each. Refrigerate.
- Store chocolate cubes in the refrigerator. Put in praline molds to give away.
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