John Myers
Pralines: Marzipan Chocolate Figs
The perfect pralines: marzipan chocolate figs recipe with a picture and simple step-by-step instructions.
- 200 g Dried mini soft figs
- 3 tbsp Dry red wine
- 200 g Marzipan
- 35 g Powdered sugar
- 250 g White or dark couverture
- 10 g Coconut oil
- 50 g White or dark couverture to decorate
- Mix the figs with the red wine and let it steep for about 2 – 4 hours. Knead the marzipan and powdered sugar. The best way to do this is to put the marzipan in the refrigerator a few hours beforehand, as it is otherwise very soft and difficult to process.
- Roll out the marzipan thinly between two layers of baking paper or cut freezer bags or on a silicone mat, approx. 3 mm. Cut out round circles (approx. 6 cm in diameter) and cover each fig. Press down so that everything holds and then chill for about 2 hours.
- Roughly chop the couverture and melt it with the coconut oil in a warm water bath. Poke the marzipan figs with a toothpick and dip them in the couverture. Drain well and place on baking paper.
- Chop the second couverture as well and melt it in a water bath. Pour into a freezer bag, cut off a small point and decorate the figs with it (the first couverture must not be dry yet). Use a toothpick to draw the dark lines into the light couverture (or vice versa, if you use white couverture to decorate). Then let it dry and then store in a cool place.
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