Three different Homemade Marzipan Chocolates… A Pistachio Marzipan, Orange Marzipan and Almond Marzipan, with instructions to temper chocolate. Gluten free and dairy free.
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Homemade Marzipan Chocolates – A favourite Christmas Treat
Have you ever tried making Homemade Marzipan Chocolates? Not only are they absolutely delicious, but they make the best Christmas food gifts for family and friends. They do require a bit of time and effort for sure. But they really aren’t that difficult to make. And if I can make them, anyone can!
To make marzipan chocolates, you will of course need marzipan. And yes… Shop-bought would probably do. But homemade marzipan is so easy and so delicious, it really has to be tried. Making marzipan at home also gives the freedom to flavour it any way you like. It’s even possible to make marzipan using nuts which aren’t almonds. How cool is that?
By way of disclaimer, this recipe was originally posted some years ago in a collaboration with Titan Travel… Back in 2017, I shared it as part of their ‘12 Days of Blogmas’ Christmas campaign. Of course, the trio of homemade marzipan chocolates were my own creation…
The buzz of europe’s Christmas markets
In recent years, Christmas markets have become popular in the festive build-up. Even in the UK, there are some amazingly vibrant city events. But a trip further afield to one of the famous European Christmas Markets is simply magical.
Nothing beats the baroque beauty of Vienna, the ‘thousand spires’ of Prague, or the traditional markets found across Germany, Belgium and France… On visiting, the senses are treated to a kaleidoscope of sights, smells, tastes and sounds. And all offer the buzz of Yuletide excitement.
Colourful crafts and brightly decorated sweets, biscuits and gingerbread are an annual draw for visitors. As are the twinkly December lights adorning trees and stalls. Usually, the atmosphere is magnified by wintery jingle bells and slightly off-key music from a carousel… But it’s the flavours and aromas of comforting, exotic spices, mulled wine and warming street food that truly tingle the senses. There’s something for everyone.
Inspiration for homemade Marzipan Chocolates – The markets of Lübeck
One of the most famous Christmas markets is situated in the Hanseatic German city of Lübeck. The town itself is a UNESCO heritage site and is steeped with medieval history. Behind the impressive twin-towered Holsten Gate (built in 1464 as part of the old walled defences) hides the beautiful, unique and dramatic pedestrianised medieval town. Lübeck is worth a visit at any time of year. However at Christmas, it truly shines. Its market fills the time-worn streets with seasonal excitement and anticipation. And the atmosphere honours its title as the Christmas Capital of Northern Germany.
The market (which is overlooked by Lübeck’s town hall) is open from the last week in November through to the end of December. And it’s the perfect place to stock up on Christmas presents. But what makes it especially famous are its marzipans and marzipan chocolates… Because Lübeck marzipan is widely considered to be among the best you’ll find. Anywhere in the world.
Niederegger Marzipan – the jewel of Lübeck
There are a number of marzipan producers in Lubeck, but Niederegger is possibly the best known… Passed from generation to generation since 1806, it is a family company with a long history. Indeed, Niederegger marzipan is considered to be so good, that they have supplied tsars and royalty. Which makes it good enough for the rest of us too.
Whether you choose traditional ‘plain’ almond-paste, or alternative nut marzipans and mixtures tinted with extracts and liqueurs, eating Niederegger marzipan is a Christmas trip for the taste buds. It is also the inspiration behind my own homemade marzipan chocolates.
And don’t worry if you’ve never made marzipan before. It really is easy and can be created in minutes. Which is a good thing… Because tempering the chocolate to coat it, is definitely more fiddly and time-consuming.
A Trio of Homemade Marzipan Chocolates – Almond, Orange and Pistachio Marzipan
In addition to traditional almond paste, this trio of homemade marzipan chocolates pays homage to other wonderful marzipan flavours introduced to me from Lubeck. The recipes shared include a lovely citrussy orange-infused Marzipan. As well as a decadent and exotic Pistachio marzipan.
Not only are they easy to make, but they all taste totally divine. How do I know? Because they have been tried, tested and adored…. They’ve been used to cover everything from Christmas Cake to Battenburg… And have topped Pumpkin and Walnut Cakes and Fondant Fancies. I’ve even hidden marzipan in Hot Cross Buns!
But there’s more… At Gluten Free Alchemist, we also have a Cherry-Almond Marzipan variation which uses freeze-dried cherry powder.
Orange Marzipan
The Orange Marzipan recipe shared here still has a traditional almond base. However, it also has added natural orange extract which gives an aromatic, seasonal twist. The slight orange colour is from a dot of food colour. Although extra colour is totally optional.
Pistachio Marzipan
The Pistachio Marzipan on the other hand is slightly different. Although it is mixed in exactly the same way, the recipe uses ground raw pistachio nuts in place of almonds. As a result, the marzipan has a rich, creamy pistachio flavour. Actually… It’s probably my favourite homemade marzipan chocolate… With its deep natural green hue, it simply oozes temptation and tastes incredible.
Adding a boozy hit to homemade marzipan chocolates
To make these homemade Marzipan Chocolates extra decadent, they can also be given a boozy hit… For the Orange Marzipan, simply replace the extract with a tot of Cointreau or orange liqueur. If the marzipan then feels too ‘wet’, simply compensate with some extra ground almonds to ensure the paste maintains shape…
For the Pistachio version, add a little vodka or gin… Or even go rogue with something totally new. The choice is endless… I have my taste buds set on everything from marzipan made with walnut, hazelnut and macadamia to infusions of vodka, Fratello and limoncello.
What special equipment do I need for Homemade Marzipan Chocolates?
Making marzipan doesn’t require any special equipment. All that is needed is a set of kitchen scales, a large mixing bowl and a firm mixing spoon.
Tempering chocolate however, requires some specifics. You will need a good digital thermometer (I use a Thermapen Digital Mk 4 Thermometer) to measure the temperature of the chocolate accurately. And you will need a heatproof glass bowl… Pyrex bowls are perfect.
Chocolate and why we ‘temper’
Chocolate tempering may sound scary and yes, it is a little tricky. But if I can manage it, you can too. And for the best Marzipan Chocolates it is worth the effort.
Basically, tempering is a process which involves slowly heating and then cooling the chocolate in a controlled way, so that the fats crystallize evenly. Indeed, using chocolate which is ‘out of temper’ will result in ‘bloom’ giving it a mottled, dull and uneven appearance. Conversely, tempered chocolate should have a smooth, polished and professional appearance.
When tempering, it is wise to use a super-good quality chocolate (I use a 70+% cocoa). Although the recipe needs at least 300g, there is likely to be some melted chocolate left at the end. This is because there needs to be enough depth in the bowl to dip the marzipan shapes. Either way, there shouldn’t be any waste… If the melted chocolate isn’t eaten when still warm and runny, it can easily be reheated and used again.
If you do give tempering a go, you will be rewarded with your very own incredible homemade marzipan chocolates that could fit quite happily alongside the local stalls in the Christmas markets. And (if you can bear to let any go), will also make jaw-dropping presents for the people you love.
Tried making Marzipan Chocolates?
If you try homemade Marzipan Chocolates, I’d love to know how you get on. Leave a comment, or tag me on Social Media (links at the top of the page) with your beautiful creations.
If you are after other Christmas food and gift inspiration, don’t forget to check out the Gluten Free Alchemist Christmas Index… and for everything else, head over to our FREE gluten free Recipe Book Index.
And if you’ve ever made it to the European Christmas markets, do let me know which ones and what they were like… I’m always looking for new travel inspiration!
Orange Marzipan Recipe – Marzipan Chocolates Quantities
Key equipment
- Kitchen scales
- large mixing bowl or food processor
- sieve
- wooden or silicone spoon
- cling film
Ingredients
- 115 g ground almonds almond meal
- 115 g icing sugar confectioners sugar
- 30 g egg white preferably pasteurised (or to desired texture)
- ½ tsp orange extract
- orange food colouring paste tiny dot only
Instructions
- Weigh the ground almonds into the bowl.
- Weigh the icing sugar and if mixing by hand, sieve into the bowl with the almonds. If using a food processor, weigh straight into the processor bowl.
- Mix the ground almonds with the icing sugar using a firm wooden/silicone spoon or by giving a quick 'pulse' in a food processor.
- Add the egg white, orange extract and orange colour (if using) and mix together until even and well blended with the spoon, or for a few seconds in the food processor. The dough should now be a smooth, soft ball of marzipan.
- Knead the marzipan with hands for a couple of minutes before wrapping in clingfilm.
- Refrigerate until ready to use.
- When ready to make the chocolates (or to use for another purpose), bring the marzipan to room temperature and gently knead. This will prevent cracking when rolled.
For Chocolates
- Place the marzipan on a large sheet of non-stick baking paper (dusted with icing sugar). Flatten slightly with the palm of your hand and then gently roll to the desired thickness using a rolling pin.
- Cut the marzipan into shapes using small cookie cutters and set aside on baking paper (on a baking tray).
- Place back in the fridge to firm up, until ready to coat with chocolate.
Notes
Nutrition
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Recipe Note – Almond Marzipan
Need more marzipan? My alternative Easy 4-Ingredient Marzipan Recipe has larger quantities… In fact, enough to cover a deep 8 inch Christmas Cake.
Easy Almond Marzipan Recipe – Marzipan Chocolates Quantities
Key equipment
- Kitchen scales
- large mixing bowl or food processor
- sieve
- wooden or silicone spoon
- cling film
Ingredients
- 115 g ground almonds almond meal
- 115 g icing sugar confectioners sugar
- 30 g egg white preferably pasteurised (or to desired texture)
- ¾ tsp almond extract
Instructions
- Weigh the ground almonds into the bowl.
- Weigh the icing sugar and if mixing by hand, sieve into the bowl with the almonds. If using a food processor, weigh straight into the processor bowl.
- Mix the ground almonds with the icing sugar using a firm wooden/silicone spoon or by giving a quick 'pulse' in a food processor.
- Add the egg white and almond extract and mix together until even and well blended with the spoon, or for a few seconds in the food processor. The dough should now be a smooth, soft ball of marzipan.
- Knead the marzipan with hands for a couple of minutes before wrapping in clingfilm.
- Refrigerate until ready to use.
- When ready to make the chocolates (or to use for another purpose), bring the marzipan to room temperature and gently knead. This will prevent cracking when rolled.
For Chocolates
- Place the marzipan on a large sheet of non-stick baking paper (dusted with icing sugar). Flatten slightly with the palm of your hand and then gently roll to the desired thickness using a rolling pin.
- Cut the marzipan into shapes using small cookie cutters and set aside on baking paper (on a baking tray).
- Place back in the fridge to firm up, until ready to coat with chocolate.
Notes
Nutrition
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Pistachio Marzipan Recipe – Marzipan Chocolates Quantities
Key equipment
- Kitchen scales
- large mixing bowl or food processor
- sieve
- wooden or silicone spoon
- cling film
Ingredients
- 120 g shelled, raw pistachios ground to a coarse sand consistency – see NOTES
- 120 g icing sugar confectioners sugar
- 27 g egg white preferably pasteurised (or to desired texture)
- ½ tsp vanilla bean powder
Instructions
- Weigh the ground pistachios into the bowl.
- Weigh the icing sugar and if mixing by hand, sieve into the bowl with the pistachios. If using a food processor, weigh straight into the processor bowl.
- Mix the ground pistachios with the icing sugar using a firm wooden/silicone spoon or by giving a quick 'pulse' in a food processor.
- Add the egg white and vanilla and mix together until even and well blended with the spoon, or for a few seconds in the food processor. The dough should now be a smooth, soft ball of marzipan. Adjust with additional nuts/egg white if too wet or dry.
- Knead the marzipan with hands for a couple of minutes before wrapping in clingfilm.
- Refrigerate until ready to use.
- When ready to make the chocolates (or to use for another purpose), bring the marzipan to room temperature and gently knead. This will prevent cracking when rolled.
For Chocolates
- Place the marzipan on a large sheet of non-stick baking paper (dusted with icing sugar). Flatten slightly with the palm of your hand and then gently roll to the desired thickness using a rolling pin.
- Cut the marzipan into shapes using small cookie cutters and set aside on baking paper (on a baking tray).
- Place back in the fridge to firm up, until ready to coat with chocolate.
Notes
Nutrition
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Tempered Dark Chocolate (for confectionary dipping)
Key equipment
- A small but deep heat-proof glass bowl (Pyrex)
- Accurate digital cooking thermometer
- Appropriate chocolate heating source & equipment – See NOTES
- silicone/wooden spoon or spatula
- cocktail sticks/chocolate dipping fork
- non-stick baking paper
Ingredients
- 300 g good quality Dark Chocolate 70+% cocoa solids. Approximate quantity. See NOTES
Instructions
Melting Chocolate method – See NOTES for options (Temperatures for Dark Chocolate only)
- Finely chop the dark chocolate and place about a third in a separate bowl and set aside.
- Place the remaining two-thirds in a small heat-proof glass bowl (or saucepan if that is the method you are using).
- Cautiously melt the chocolate by your chosen method until it reaches a temperature of 48-50 C/118-122 F, stirring continuously with a silicone spatula or wooden spoon.
- Immediately remove from the heat when the correct temperature is reached.
- The chocolate now needs to be cooled which can take several minutes, whilst 'seeding'.
- To ‘seed’ the melted chocolate, add the unmelted chopped chocolate a little at a time, stirring well between each addition to ensure the chocolate is completely melted.
- Monitor the temperature very closely as it drops. When it reaches 32 C/89.6 F, it is ready to use.You will now need to work quickly, as the chocolate will only be ‘in temper’ between 31 C (87.8 F) and 32 C (89.6 F).
- Use a cocktail stick or chocolate dipping fork carefully poked into the side of the marzipan sweet to hold it. Then dip into the melted chocolate (top down), leaving the base of the marzipan uncovered. This is a fiddly process, but it will get easier with practice.
- Place the dipped sweet non-chocolate side down on a sheet of baking paper and carefully remove the fork or cocktail stick immediately (without touching the chocolate with your fingers if possible). Twisting the cocktail stick can help.
- Repeat the process working quickly through the batch of marzipan sweets, but be sure to check the chocolate temperature frequently.
- If the temperature drops below 31 C (87.8 F), stop dipping and very gently reheat back to the required temper temperature of 32 C/89.6 F (BUT – do not allow the temperature to rise above 33 C/92 F, or you will need to start the whole heating-cooling process again).Ensure the temperature is at 32 C (89.6 F) before continuing to dip the marzipan.
- Continue until all your chocolates are coated. If you run out of melted chocolate (or the depth of chocolate in the bowl drops too low to dip effectively) remember to start the whole heating-cooling process again.
- Leave the half-coated chocolates to set.
- When set, turn the chocolates over to reveal the marzipan underside.
- Repeat the melting-cooling process to temper a little more chocolate (use the remaining chocolate in the bowl and some additional chopped chocolate if necessary).
- Carefully brush chocolate onto the base of each sweet to cover the marzipan completely.
- Leave to set at room temperature.
- Once cool, decorate as you wish : I used a tiny dab of melted chocolate to stick on pieces of pistachio or secure dipped roasted ground almond and for the orange marzipan, some edible glitter brushed onto the surface.
Notes
- Using a bain marie : setting your bowl above a pan of barely simmering water. You will only need a couple of centimetres depth of water and need to be very careful not to get any water from the pan or steam in the bowl as a tiny drop can cause the chocolate to seize.
- In a microwave, at medium and set for no more than 30 second bursts, stirring between each. You need to keep a very close eye on the temperature and reduce the number of seconds at which you heat the chocolate when you get close to temperature.
- In a small saucepan directly over a very low heat, stirring continuously and ensuring you remove the pan from the heat immediately the temperature is reached and transfer the melted chocolate to a bowl to prevent further heating.
Nutrition
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Homemade Marzipan Chocolate shared with
- Cook Blog Share with Cooking with my Kids
- Over The Moon #255 with Eclectic Red Barn and Marilyn’s Treats
- What’s For Dinner #293 with The Lazy Gastronome
- Fiesta Friday #358 with Angie and Food Daydreaming
- Full Plate Thursday #515 with Miz Helen’s Country Cottage
- Blogger’s Pit Stop #252
Post originally written in Partnership with Titan Travel as part of their ’12 Days of Blogmas’ Campaign.
All images my own except where stated as courtesy of Samantha Bruhns and Barn Images
Previously shared with – Free From Fridays with Free From Farmhouse and Le Coin De Mel
These look so delicious! I’ve added these on my list to make. Your photos make me hungry. 😀 ~Adrienne from Gluten Free Preppers and a member of the Blogger’s Pit Stop Crew
Thank you so much Adrienne. If they are making you hungry, then I’m doing a good job xx
I want to make these for everyone! What a great combination of yummy flavours. thank you for the recipe.
Thank you Sisley. They are such a treat xx
Thanks for sharing at the What’s for Dinner party! Hope you have a fantastic week and we see you at the next party!
Thank you Helen. And you too. Thanks for hosting xx
These look like the perfect Christmas gift (if they don’t all get eaten first!)
Ha ha! Yes Helen. Not eating them before they are bagged as gifts is the tricky bit xx
JUST like those marzipan chocolates you get in Germany – these are inspired! LOVE them, and so professional too!
Aww thank you Karen. x
My mum, daughter & I love marzipan so next weekend we (daughter & I) will make some from your recipe. Wonder if any will survive until Christmas day?!
Ha ha! Thanks Samantha…… Ours certainly haven't! x
YUM! I love marzipan and these bars look so delicious and very easy to make! I have to try them soon 🙂
Thanks Natalie. I hope you enjoy them x
These look and sound incredible Kate, well done! I’m slightly obsessed with pistachios at the mo, so the green one would be right up my street ♥️
Thanks Renee…. The free one is my favourite! I have a bit of a love-affair with pistachio right now too! x
Kate I love these, really. I wonder if I can muster up the energy to make them this side of the year.
Aww thanks Shaheen. You could always make the marzipan (which takes no effort at all, and then dip in a chocolate fondue! x
These look so absolutely gorgeous, and can you believe it I bought marzipan today! Before I saw your marzipan trio! Thank you for bringing your creation to #CookBlogShare this week:)
Thanks Monika. You're welcome. I haven't bought marzipan since I discovered how to make it…. it's so much nicer to know you have made it yourself x
My son's girlfriend is gluten free, so this will be perfect #[email protected]_karendennis
Thanks Karen. These would make a lovely Christmas treat! I hope she enjoys them x
When I was little I used to dream of Sicilian marzipan cakes. It was a treat we used to have often at Easter. I love your chocolates, they are so beautifully made and surely delicious.
Thank you Alida x
Christmas isn't Christmas without everything covered in marzipan!
I know….. it is such a Christmas flavour….. decadent and delicious! x
Oh, oh, oh! I love marzipan too. I'm so impressed you made not just one but three types. Although I'd happily indulge in all of them, it's the pistachio marzipan I'm really coveting. I'd love to go to the Lubeck Christmas market, though I might find myself indulging in an unhealthy amount of marzipan.
Thanks Choclette…. I'd been wanting to make something nice with Pistachio Marzipan for a while. Last time I made it, I just ended up eating it as it was….. nice, but it had so much more potential! x
This post caught my eye immediately, I LOVE marzipan and these look divine, getting the ingredients to make this next weekend..might make them for gifts too…unless I eat them all first!!!
Thanks Rebecca. Me too….. There is something quite addictive about eating it…. x