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Home » Gluten Free Sweet Treats » Sweets » Trio of Homemade Marzipan Chocolates Inspired by the Lubeck Christmas Markets

Christmas Gluten Free Sweet Treats Sweets Travel Inspired Recipes

Trio of Homemade Marzipan Chocolates Inspired by the Lubeck Christmas Markets

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Three different Homemade Marzipan Chocolates… A Pistachio Marzipan, Orange Marzipan and Almond Marzipan, with instructions to temper chocolate. Gluten free and dairy free.

This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.

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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…

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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.

christmas-market-stars
Photo Courtesy of Barn Images

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.

lubeck-christmas-market-3
Photo Courtesy of Samantha Bruhns
lubeck-towers
Photo Courtesy of Barn Images

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.

neideregger-chocolates

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.

marzipan-chocolates-5

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.

homemade-marzipan-chocolates-stack

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.

lubeck-christmas-market-1
Photo Courtesy of Samantha Bruhns
lubeck-christmas-market-2
Photo Courtesy of Samantha Bruhns

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.

home-made-marzipan-chocolates-3

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.

homemade-marzipan-chocolates

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!

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5 from 3 votes

Orange Marzipan Recipe – Marzipan Chocolates Quantities

One-bowl homemade Orange Marzipan recipe. Suitable for cake decorating and for making chocolates and marzipan balls and shapes.
Prep Time10 mins
Total Time10 mins
Course: Birthday, Christmas, Easter, frostings & icings, Sweet Treats, sweets
Cuisine: British, Dairy Free, European, Gluten Free
Keyword: almonds, cake decorating, ingredients, marzipan, orange
Servings: 16
Calories per serving: 69.5kcal
Author: Gluten Free Alchemist – Kate Dowse

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
Metric – US Customary

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

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
If you want to make your marzipan boozy, substitute the orange extract for 2 teaspoons Cointreau and add more ground almonds (10g at a time up to about 40g as needed) to compensate for the additional liquid.

Nutrition

Calories: 69.5kcal | Carbohydrates: 8.7g | Protein: 1.7g | Fat: 3.6g | Saturated Fat: 0.3g | Sodium: 3.3mg | Potassium: 3.1mg | Fiber: 0.8g | Sugar: 7.3g | Calcium: 15.1mg | Iron: 0.3mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 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.

marzipan-recipe-2
Print Recipe
5 from 3 votes

Easy Almond Marzipan Recipe – Marzipan Chocolates Quantities

Easy 4 ingredient, one-bowl homemade marzipan recipe. Suitable for cake decorating and for making chocolates and marzipan balls and shapes.
Prep Time10 mins
Total Time10 mins
Course: Birthday, Christmas, Easter, frostings & icings, Sweet Treats, sweets
Cuisine: British, Dairy Free, European, Gluten Free
Keyword: almonds, cake decorating, ingredients, marzipan
Servings: 16
Calories per serving: 70.1kcal
Author: Gluten Free Alchemist – Kate Dowse

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
Metric – US Customary

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

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

Calories: 70.1kcal | Carbohydrates: 8.7g | Protein: 1.7g | Fat: 3.6g | Saturated Fat: 0.3g | Sodium: 3.3mg | Potassium: 3.1mg | Fiber: 0.8g | Sugar: 7.3g | Calcium: 15.1mg | Iron: 0.3mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 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-chocolates-stack
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5 from 3 votes

Pistachio Marzipan Recipe – Marzipan Chocolates Quantities

One-bowl homemade Pistachio Marzipan recipe. Suitable for cake decorating and for making chocolates and marzipan balls and shapes.
Prep Time10 mins
Total Time10 mins
Course: Birthday, Christmas, Easter, frostings & icings, Sweet Treats, sweets
Cuisine: British, Dairy Free, European, Gluten Free
Keyword: cake decorating, ingredients, marzipan, pistachio
Servings: 16
Calories per serving: 73.2kcal
Author: Gluten Free Alchemist – Kate Dowse

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
Metric – US Customary

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

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Raw ground Pistachio nuts – you can grind in a blender/grinder on pulse until the even consistency of coarse sand. Be careful not to go too far or you will end up with pistachio butter.

Nutrition

Calories: 73.2kcal | Carbohydrates: 9.8g | Protein: 1.8g | Fat: 3.4g | Saturated Fat: 0.4g | Sodium: 3.4mg | Potassium: 78.3mg | Fiber: 0.7g | Sugar: 8g | Vitamin A: 19.4IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.3mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 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-chocolates
Print Recipe
5 from 3 votes

Tempered Dark Chocolate (for confectionary dipping)

Instructions on how to temper dark chocolate to dip confectionary and make chocolate shapes, etc
It is important to temper your chocolate if you want an even, clear chocolate coat. Chocolate which is used ‘out of temper’ will ‘bloom’ and have a mottled, dull, uneven appearance.
Prep Time1 hr
Total Time1 hr
Course: confectionary, Sweet Treats, sweets
Cuisine: British
Keyword: chocolate
Servings: 48
Calories per serving: 37.4kcal
Author: Gluten Free Alchemist – Kate Dowse

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
Metric – US Customary

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

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
The chocolate quantity is approximate. There is likely to be some chocolate left at the end, but you need enough to get a good depth for dipping chocolates. Any left-over chocolate can be re-tempered and reused.
You can melt your chocolate either :
  1. 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.
  2. 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. 
  3. 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.
Find the method that you feel most comfortable with.

Nutrition

Calories: 37.4kcal | Carbohydrates: 2.9g | Protein: 0.5g | Fat: 2.7g | Saturated Fat: 1.5g | Cholesterol: 0.2mg | Sodium: 1.3mg | Potassium: 44.7mg | Fiber: 0.7g | Sugar: 1.5g | Vitamin A: 2.4IU | Calcium: 4.6mg | Iron: 0.7mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 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

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This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Adrienne Milligan says

    13/01/2021 at 3:47 am

    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

    Reply
    • GlutenFreeAlchemist says

      13/01/2021 at 5:32 pm

      Thank you so much Adrienne. If they are making you hungry, then I’m doing a good job xx

      Reply
  2. Sisley White says

    21/12/2020 at 2:25 pm

    5 stars
    I want to make these for everyone! What a great combination of yummy flavours. thank you for the recipe.

    Reply
    • GlutenFreeAlchemist says

      22/12/2020 at 10:44 am

      Thank you Sisley. They are such a treat xx

      Reply
  3. Helen at the Lazy Gastronome says

    16/12/2020 at 3:15 pm

    Thanks for sharing at the What’s for Dinner party! Hope you have a fantastic week and we see you at the next party!

    Reply
    • GlutenFreeAlchemist says

      22/12/2020 at 10:43 am

      Thank you Helen. And you too. Thanks for hosting xx

      Reply
  4. Helen - Cooking with my kids says

    16/12/2020 at 10:26 am

    5 stars
    These look like the perfect Christmas gift (if they don’t all get eaten first!)

    Reply
    • GlutenFreeAlchemist says

      22/12/2020 at 10:43 am

      Ha ha! Yes Helen. Not eating them before they are bagged as gifts is the tricky bit xx

      Reply
  5. Karen Booth says

    14/12/2017 at 1:41 pm

    JUST like those marzipan chocolates you get in Germany – these are inspired! LOVE them, and so professional too!

    Reply
    • Kate Glutenfreealchemist says

      21/12/2017 at 10:52 pm

      Aww thank you Karen. x

      Reply
  6. Samantha Stroud says

    10/12/2017 at 9:43 pm

    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?!

    Reply
    • Kate Glutenfreealchemist says

      11/12/2017 at 11:55 am

      Ha ha! Thanks Samantha…… Ours certainly haven't! x

      Reply
  7. Natalie says

    09/12/2017 at 12:02 pm

    YUM! I love marzipan and these bars look so delicious and very easy to make! I have to try them soon 🙂

    Reply
    • Kate Glutenfreealchemist says

      11/12/2017 at 11:55 am

      Thanks Natalie. I hope you enjoy them x

      Reply
  8. Mummy Tries says

    03/12/2017 at 7:15 pm

    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 ♥️

    Reply
    • Kate Glutenfreealchemist says

      11/12/2017 at 11:54 am

      Thanks Renee…. The free one is my favourite! I have a bit of a love-affair with pistachio right now too! x

      Reply
  9. Shaheen says

    03/12/2017 at 6:29 pm

    Kate I love these, really. I wonder if I can muster up the energy to make them this side of the year.

    Reply
    • Kate Glutenfreealchemist says

      11/12/2017 at 11:54 am

      Aww thanks Shaheen. You could always make the marzipan (which takes no effort at all, and then dip in a chocolate fondue! x

      Reply
  10. Monika Dabrowski says

    03/12/2017 at 6:22 pm

    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:)

    Reply
    • Kate Glutenfreealchemist says

      11/12/2017 at 11:53 am

      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

      Reply
  11. Karen Dennis says

    03/12/2017 at 4:58 pm

    My son's girlfriend is gluten free, so this will be perfect #[email protected]_karendennis

    Reply
    • Kate Glutenfreealchemist says

      11/12/2017 at 11:52 am

      Thanks Karen. These would make a lovely Christmas treat! I hope she enjoys them x

      Reply
  12. [email protected] says

    03/12/2017 at 3:57 pm

    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.

    Reply
    • Kate Glutenfreealchemist says

      11/12/2017 at 11:51 am

      Thank you Alida x

      Reply
  13. Candace says

    03/12/2017 at 2:11 pm

    Christmas isn't Christmas without everything covered in marzipan!

    Reply
    • Kate Glutenfreealchemist says

      11/12/2017 at 11:51 am

      I know….. it is such a Christmas flavour….. decadent and delicious! x

      Reply
  14. Choclette Blogger says

    03/12/2017 at 10:45 am

    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.

    Reply
    • Kate Glutenfreealchemist says

      11/12/2017 at 11:49 am

      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

      Reply
  15. REBECCA SMITH - Glutarama says

    02/12/2017 at 2:31 pm

    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!!!

    Reply
    • Kate Glutenfreealchemist says

      11/12/2017 at 11:47 am

      Thanks Rebecca. Me too….. There is something quite addictive about eating it…. x

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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Who loves a pancake stack? With Pancake Day next m Who loves a pancake stack? With Pancake Day next month, I’ve been working on some new recipes for BLENDER PANCAKES. 
These amazing American Style Pancakes are super-easy and super-healthy. Made in my #gifted @promixx #miixrx7 I literally threw everything in the blender, whizzed and cooked! 
These protein pancakes also have some fruit blended into the batter for a fruity twist.. Although you can make them without if you prefer. I’ve tried everything from mango 🥭 , blueberry 🫐 and strawberry 🍓... to cherry 🍒 and pineapple 🍍. All delicious. 
You can even pop some unblended fruit into the batter just before it hits the pan for little extra bites of fruitiness. 
Who wants the recipe? 🤔
I’ve popped it on the blog with all the tips for perfect Blender Pancakes and how to make them just how YOU want them xxx 😘 
Link in bio ➡️➡️➡️
#pancakestack #blenderpancakes #smoothiepancakes #proteinpancakes #glutenfree #optionaldairyfree #glutenfreealchemist #coeliacfriendly #easypancakes #pancakeday #fruitpancakes #perfectpancakes #breakfast #brunch #feedfeed #feedfeedglutenfree #huffposttaste #foodblogfeed #foodblogger #instapancakes #britainsbesthomecooks_ #glutenfreeuk #forkyeah #pancakeporn #buzzfeast #droolclub #damnthatsdelish #cookblogshare 
@foodblogfeed @thefeedfeed @thefeedfeed.glutenfree @britainsbesthomecooks_ @huffposttaste
The forced rhubarb has arrived from up North! What The forced rhubarb has arrived from up North! What shall I make?
I managed to get some at our local @stainesfarmshop this morning. It’s looking amazing 🤩 
#rhubarb #forcedrhubarb #stainesfarmshop #whitstablelife #foodie #cookwithrhubarb #forkyeah #glutenfreealchemist #glutenfree #vegetableporn #coeliacsafe #fruitandveg #glutenfreelife #whatshallibake #whatshallicook #ingredientsmatter #earlyrhubarb #bakewithrhubarb #pinkrhubarb #cookblogshare
What are you baking this weekend? I’m debating What are you baking this weekend? 
I’m debating a perfectly moist COFFEE & WALNUT Cake. Intense with coffee, rich with walnut, this is one of my most popular recipes. 😁 Made and loved by many, it has done me proud. Swipe ➡️ to see the glorious sponge hidden within the perfectly rich coffee butter cream coating. 🤎
Not all coffee & walnut cakes are created equal. This one is not just a coffee cake topped with walnuts. It has a sponge which incorporates ground walnuts as well as a serious infusion of espresso. And... of course... it is gluten free too. 
Whether Coeliac or not, cake should be luxury... a decadent treat that makes us happy☀️
This cake is worth the calories... so if you need happiness this weekend, grab a bowl and whisk and bake! 
To make it easy to find the recipe, I’ve moved the link to the top of my lnk.bio. ♥️ 
If you make it let me know. Have a great weekend either way xxx
#coffeewalnut #glutenfreecake #coffeeandwalnutcake #bestcake #coeliacsafe #glutenfreealchemist #glutenfree #cakeporn #cakesofinstagram #bakersgonnabake #forkyeah #feedfeed #foodblogfeed #britainsbesthomecooks_ #huffposttaste #buzzfeedfood #cookblogshare #damnthatsdelish #bakedfromscratch #droolclub #thebakefeed #foodheaven #singluten #glutenfreeuk #senzaglutine #cakecakecake #glutenfreetreats #coffeelover #feedfeedglutenfree 
@thefeedfeed @thefeedfeed.glutenfree @foodblogfeed @huffposttaste @britainsbesthomecooks_ @buzzfeedfood
Remember that snow-white Angel Food Cake? It makes Remember that snow-white Angel Food Cake? It makes AMAZING trifle too! 
ANGEL 👼 Trifle! Sent from heaven with some yummy fruity red strawberries 🍓 ... some juicy sweet blueberries. 🫐... a good dousing of  boozy Cointreau Orange 🍊 liqueur and sumptuously decadent layers of vanilla custard and softly whipped cream. 
Oooohhhh... I’ve gone all Nigella 😂
Beautiful and delicious ♥️
#trifle #angelfoodcake #angeltrifle #strawberrytrifle #dessert #dessertstagram #forkyeah #feedfeed #glutenfreealchemist #glutenfreeuk #dessertporn #glutenfree #huffposttaste #foodblogfeed #britainsbesthomecooks_ #coeliacsafe #buzzfeedfood #droolclub #damnthatsdelish #foodie #foodiegram #singluten #senzaglutine #glutenfrei #eeeeeats #triflelover #foodbloggers #glutenfreeblogger 
@thefeedfeed @foodblogfeed @britainsbesthomecooks_ @huffposttaste @buzzfeedfood
White Chocolate Creme Brûlée with hidden Berries White Chocolate Creme Brûlée with hidden Berries 🍓 
It looks like it should be complicated. But it’s actually a really easy dessert. It’s super-delicious and is naturally flourless and gluten free... which makes it one of the best desserts if you are Coeliac. Ideal for any occasion too...
I’ve just updated my blog post with a new recipe card and lots of tips for getting it right.
I reckon it may also be the perfect treat for a cosy lockdown Valentines dinner too ♥️🍓♥️🍓♥️ 
Grab the recipe on the blog... as always, clink lnk.bio for a fast track to making heaven xx 😘 
#cremebrulee #whitechocolatecremebrulee #strawberrycremebrulee #berrycremebrulee #easydessert #valentinesdessert #glutenfree #flourless #glutenfreedessert #coeliacsafe #glutenfreeuk #dessertporn #dessertsofinstagram #britainsbesthomecooks_ #feedfeed #foodblogfeed #huffposttaste #dessertstagram #glutenfreealchemist #cookblogshare #forkyeah #homecooking #worldsgreatesthomecooks #singluten #senzaglutine #glutenmentes #eeeeeats #custardperfection 
@foodblogfeed @thefeedfeed @huffposttaste @britainsbesthomecooks_ @worldsgreatesthomecooks
Pancakes? Oh yes! Piled high and topped with juicy Pancakes? Oh yes! Piled high and topped with juicy fruit and drizzled in chocolate sauce.... Super-simple. Utterly delicious. 
Who wants the recipe? 
I’ve been having a total pancake fest recently... I am OBSESSED 
😍 😬😑🤭🤗
These yummy cakes are packed full of protein and are super healthy ♥️ 
(Well... maybe not the chocolate sauce, but needs must 😂)  #pancakes #pancakeday #pancakesforbreakfast #proteinpancakes #pancakestack #pancakesofinstagram #foodie #foodstagram #glutenfree #glutenfreealchemist #singluten #senzagluten #glutenfrei #coeliacsafe #britainsbesthomecooks_ #foodblogger #foodblogfeed #glutenfreeuk #huffposttaste #feedfeed #droolclub #buzzfeedfood #damnthatsdelish #foodporn #glutenfreedairyfree #buzzfeedfood #foodphotography #deliciousandnutritious 
@foodblogfeed @thefeedfeed @buzzfeedfood @huffposttaste @britainsbesthomecooks_
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  • White Chocolate Crème Brûlée with Berries
  • Raspberry & Lemon Drizzle Bundt Cake – Gluten Free
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