John Myers
Chocolates with Coffee, Oranges and Marzipan
The perfect chocolates with coffee, oranges and marzipan recipe with a picture and simple step-by-step instructions.
- 170 g Nougat
- 200 g Marzipan
- 1 Msp Pulp of a vanilla pod
- 70 g Powdered sugar
- 3 g Instant espresso powder
- 2 tbsp Orange liqueur, alternatively coffee liqueur or cold espresso
- 1 tsp Organic orange zest; alternatively 1 pinch of ground orange peel
- 150 g White couverture
- 60 g Dark chocolate couverture
- Chocolate mocca beans as required
- Store the nougat in the refrigerator before use so that it is not so sticky. Halve the nougat lengthways and cut into about 36 small cubes. Roll into small balls between the palms of your hands and then park again in the refrigerator.
- Knead the marzipan with the vanilla pulp, powdered sugar, orange liqueur, orange zest and espresso powder. Shape into a long roll and cut into 36 slices. Place a marzipan slice around a nougat cube and roll it into a ball.
- Melt both couvertures separately in a water bath. It is best to melt the dark couverture in a freezer bag. Dip each praline in the white couverture and let it dry a little on a cake or praline rack. Cut off a point from the freezer bag and use it to decorate the pralines in strips. If you like, you can put a chocolate mocha bean on top of each.
- If you omit the orange zest and use coffee liqueur instead of orange liqueur, you can prepare pure coffee-marzipan pralines.
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