Chocolate Confectionery

A sweet recipe found in “Ferdig på Forhånd” (Done in Advance)published by Hjemmets Kokebokklubb in 1984
Chocolate Confectionery

Will make about 40
Cooking time: about 45 min.
Can not be frozen

250 g [9 oz] raw marzipan *
3 tablespoons brandy or port wine, or
a few drops of rum essence and water
About 200 g [7 oz] dark chocolate
Chocolate sprinkles

* 100 g / 1 cup ground almonds, 2-3 tbsp agave nectar, 1/4 tsp almond extract,
optional: 1 tsp vanilla extract


[1] Grind the raw marzipan roughly and add brandy or port wine. Knead the mass smoothly.

[2] Roll 40 small balls and cool them for 15 min.

[3] Break the chocolate into pieces and melt it over a water bath. Dip the marzipan balls into the chocolate and put them on baking paper or in small confectionery paper moulds. Sprinkle chocolate sprinkles on top.

Store cool.