Yet again, my head can't really cope with definitiveness too well; and it's overwhelmed by flashes from distant places in space, plus the past and the future (although I wouldn't know for sure, I had enough self-proclaimed witchcraft and wizardry, and cooking lessons, and bruises, for a lifetime), and I don't know if our nordic escapes will soon be a distant memory too, but here's to marzipan chocolate, best enjoyed in the 9pm sun in squatted military areas where cannabis trade is a thing; and to not being alone; and welfare pack lunches and mind-blowing banana eating techniques; to design museums and art galleries but also cake giving and post card shopping; and, please, to the hopefully several more escapes to come (to Disneyland too, with lucky rabbits), and if they don't have marzipan chocolate there it's fine, I'll bring along a Bonus Pig bag full of it.
MACADAMIA MARZIPAN CHOCOLATES
100g (3/4 cup) macadamia nuts
40g (1/3 cup) icing sugar
1/8 teaspoon salt
200g (7oz) dark chocolate, chopped
For the marzipan filling, place the macadamia nuts in a blender and blitz until just roughly ground. Add icing sugar and salt and process until the mixture comes together into a sticky dough. Next line a muffin/cupcake tin with mini cupcake cases and melt the chocolate in a double boiler. Spoon about one teaspoon of melted chocolate into each of the cases and whack the tray on the counter to distribute it out evenly. Roll a heaped teaspoon of marzipan mixture into a ball, flatten it slightly and place it over the melted chocolate. Cover with one more teaspoon of melted chocolate or enough to cover it completely. Whack the tray again and place in the fridge for a couple of hours until set.
40g (1/3 cup) icing sugar
1/8 teaspoon salt
200g (7oz) dark chocolate, chopped
For the marzipan filling, place the macadamia nuts in a blender and blitz until just roughly ground. Add icing sugar and salt and process until the mixture comes together into a sticky dough. Next line a muffin/cupcake tin with mini cupcake cases and melt the chocolate in a double boiler. Spoon about one teaspoon of melted chocolate into each of the cases and whack the tray on the counter to distribute it out evenly. Roll a heaped teaspoon of marzipan mixture into a ball, flatten it slightly and place it over the melted chocolate. Cover with one more teaspoon of melted chocolate or enough to cover it completely. Whack the tray again and place in the fridge for a couple of hours until set.
Ricetta in italiano:
No comments:
Post a Comment