A recipe for Chocolate Covered Marzipan Stars with an easy homemade Marzipan.
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Homemade Chocolate Covered Marzipan – the original attempt
If you love Chocolate Covered Marzipan, but gulp at the price, then it may be time to make your own! This batch was my first-ever attempt back in 2015. But I am still proud of them and they certainly paved the way for better versions.
Actually, making Chocolate Covered Marzipan is really not that difficult. So, even if you have never tried it before, it’s worth having a go.




Making Marzipan to cover in Chocolate
Making marzipan is incredibly easy. And at Gluten Free Alchemist we have a few marzipan recipes to get you excited. Our Trio of Marzipan recipes gives three options… A basic Almond marzipan. Or alternatively, an Orange Marzipan or a Pistachio version made with raw, ground pistachios. The quantities in the post are perfect for making a variety of marzipan-covered chocolates. However, if you need enough marzipan for a big Christmas Cake, we also have a post dedicated specifically to making a larger amount of Easy Marzipan.
The Chocolate Covered Marzipan sweets shared here were actually the result of left over marzipan from a batch used to cover a Christmas Cake. I say ‘leftover’… but actually, I made extra, because it was totally delicious. And as a result, there was enough to make these yummy chocolates to nibble on over the Christmas holidays. They were also perfect piled into pretty cups as presents for the family.




A first attempt at tempering chocolate
This was also a first attempt at tempering chocolate. Although it certainly wasn’t the last, when I made these particular marzipans, I was very much a novice. And yes… It was a fast learning curve.
Seeking wisdom from the internet was both helpful and unhelpful. Although the process was explained in relatively simple terms, the finer details on how to execute a perfect ‘temper’ seemed to vary from one author to another.
I perused articles and posts that suggested melting and heating chocolate to a given temperature (anywhere between 45 and 49 Centigrade), before cooling to somewhere between 30 and 32 C for immediate use. Other posts advised heating it… cooling it to 27 C… and then heating again to 31/32 C before use. Some even just stirred melted chocolate to cool it. And yet others instructed ‘seeding’ with unmelted chocolate (which also helps to cool it)… Confusing? You bet!
Having done further research, there were three articles that I found particularly helpful to my learning:
If you are entirely new to tempering chocolate, it’s well worth having a read of these three before you decide which way to head.




When tempering chocolate, ensure you have time and calm on your side
Having made chocolate covered marzipan a few times now, the one piece of advice that seriously holds is… When tempering chocolate, ensure you have time and calm on your side.
Look closely at the photographs and the tempering can be seen to be less than perfect. Unfortunately, when about two-thirds of the way through the process, I started feeling stressy. Mr GF was twitching around the kitchen because he wanted to get dinner sorted. Sure, I’m eternally grateful to have a husband who competently cooks. But I was already flustered by sticky, gloopy chocolate. And feeling I was in the way, lead to my making a daft decision to quickly reheat the last of the dark chocolate in the microwave to make it easier to use.
Now ‘un-tempered’, the last few chocolates ‘bloomed’ and became speckled in appearance.




Equipment for making chocolate covered marzipan
Whichever method you use, when tempering chocolate, a reliable cooking thermometer is essential. The Thermapen 4 digital thermometer is perfect for the task. You’ll also need a heat-proof glass (preferably Pyrex) bowl and some cocktail sticks (or a chocolate fork) for dipping.
Marzipan-making on the other hand is a doddle… A large bowl, some kitchen scales and a decent mixing spoon will suffice.




And the final Chocolate Covered Marzipan sweets?
The final chocolate covered marzipan was a success. Even the ‘bloom’ was masked quite effectively with some drizzled white chocolate and seasonal sparkly edible glitter. These treats are divine… The marzipan is soft and sweet and packed with the flavour and aroma of almond. And the slight bitterness of the dark chocolate marries beautifully alongside.
If you are looking for other homemade sweet ideas, we have a few extra recipes in our Sweets and Sweet Stuff Index. For everything else, please check out our beautiful photographic Gluten Free Recipe Book Index.




Chocolate-Covered Marzipan Stars
Key equipment
- large mixing bowl or food processor
- sieve
- wooden or silicone spoon
- cling film
- small heat-proof glass (Pyrex) bowl
- cocktail sticks/chocolate fork
Ingredients
Marzipan
- 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
Chocolate Covering
- 220 g dark chocolate 70+% cocoa
- 80 g white chocolate (optional) for decoration
- edible glitter (optional)
Instructions
- Weigh the ground almonds into the bowl.
- Weigh the icing sugar and sieve into the bowl with the almonds.
- Mix the ground almonds with the icing sugar using a firm wooden/silicone spoon.
- Add the egg white and almond extract and mix together until even and well blended. 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, bring the marzipan to room temperature and gently knead. This will prevent cracking when rolled.
Cutting marzipan into stars
- 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.
- Using a small star cutter (or shape of choice), cut the marzipan into shapes and set aside on baking paper.
- Repeat the process, rolling and cutting until all the marzipan has been used.
- Place back in the fridge to firm up, until ready to coat with chocolate.
Chocolate Coating
- Chop the dark chocolate into small pieces ready to melt and temper.
- Make sure the heat proof glass bowl is small enough that the chocolate will melt with some depth in the bottom.
- Either use the tempering instructions on the following recipe card, or seek instructions from an alternative website. Three that I have identified as helpful are –David LebovitzEcole ChocolatBBC Good Food
Notes
Nutrition
© 2019-2023 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
For GFA tempering instructions –
Tempered Dark Chocolate (for confectionary dipping)
Key equipment
- A small but deep heat-proof glass bowl (Pyrex)
- 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
© 2019-2023 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
Previously shared with: The Food Year Link-Up with Charlotte’s Lively Kitchen and Alphabakes with Caroline Makes (and The More Than Occasional Baker)
Ooo these are right up my OH street! I may have to make him some! Thanks for linking to #CookBlogShare. Hijacked By Twins will be hosting the next link up on Tuesday 5th Jan. Hope to see you there
Thanks Haley. Looking forward to another a year of Cook, Blog, Sharing! Happy New Year x
These look great. Thanks for linking up to we should cocoa.
Thank you. You're welcome x
I always assumed making marzipan was really complicated – and I too don't bother tempering chocolate properly but you've made me think perhaps I should! Thanks for sharing these with Alphabakes.
You're welcome Caroline. I think there are probably various ways of making marzipan and this way is probably the easiest on the planet….. but it tastes amazing, so that's good by me!
They look fantastic and would make an excellent gift! I am usually too lazy to do proper tempering with chocolate, so I am very impressed by your efforts! Happy christmas!
Thanks Kat. I did manage to pop a few in pretty fabric gift bags which went down rather well!
I hope you had a great Christmas x
Ooh I've got some leftover marzipan and I always have chocolate in the cupboard so I'll have to give these a go (although I may cheat and just make balls rather than stars!). My husband is a huge marzipan fan so I think he would love these.
Happy Christmas xx
Thanks Charlotte. I hope you had a fantastic Christmas and that you got to make them…… They were so good!
Wow! You even made your own marzipan! I have never tried making my own or probably I did try ages ago but it was a failure. Looking at your recipe it looks really easy so I might give it another go the next time I make a celebratory cake. What a fantastic treat your chocolates, they will be wonderful on your Christmas table.
I wish you a lovely Christmas and a great new year. May every wish come true! xx
Thank you Alida.
The marzipan is really easy….. and it makes a great covering for cake too!
I'm hoping there are enough chocolates left for Christmas….. they are disappearing fast!
You too have a great Christmas x
These sound delicious – I love marzipan and chocolate makes everything better! I am a little scared of tempering – great to have a few control subjects to prove that tempering did make a difference
They are darn good Johanna!
I was petrified of tempering, but I honestly think having a trustworthy thermometer gave me the confidence to risk it.
And yes…. I hadn't thought of them as 'control subjects', but you are absolutely right! You can really see the difference between the tempered and untempered ones!
Have a great Christmas x
These look amazing and yet really not very difficult to make. Bet they taste amazing too!! Eb x
Thanks Eb. They were REALLY easy to make and yes…. they taste amazing. SO much better than shop-bought ones!
Happy Christmas x
That's funny…we have our homemade marzipan stars drying on the side ready to dip. The kids are doing it so no tempering of the chocolate here!!! Gifts for family! Have a wonderful Christmas!!!
Ha! Great minds again Vicki!
Have a fantastic Christmas x
oh YES!! I adore marzipan… anything with almonds basically is my favourite and then go and add chocolate..well… these are so pretty and so festive. Thanks for linking to Simply Eggcellent and wishing you and yours a very merry Christmas xx
Oh YES indeed Dom! I don't think they will last much beyond tomorrow….. even my daughter has got the snaffle-bug!
You too have a fantastic Christmas and enjoy wonderful food xx