Chocolate Covered Marzipan Christmas Stars (with home-made marzipan)

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:

• David Lebovitz
• EcoleChocolat
• BBC Good Food

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.

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5 from 1 vote

Chocolate-Covered Marzipan Stars

A recipe for Chocolate-Covered Marzipan Stars with an easy homemade Marzipan.

Cook ModePrevent your screen from going dark

Prep Time1 hr 10 mins

Total Time1 hr 10 mins

Course: Birthday, Christmas, Easter, Sweet Treats, sweets

Cuisine: British, European, Gluten Free

Keyword: almonds, chocolate, marzipan

Servings: 16

Calories per serving: 179.3kcal

Author: Gluten Free Alchemist – Kate Dowse

Key equipment

• Kitchen scales
• large mixing bowl or food processor
• sieve
• wooden or silicone spoon
• cling film
• Accurate digital cooking thermometer
• small heat-proof glass (Pyrex) bowl
• cocktail sticks/chocolate fork

Ingredients 

0.33x0.5x0.66x1x2x

MetricUS Customary

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 Lebovitz

  Ecole Chocolat

  BBC Good Food

Notes

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

Nutrition

Calories: 179.3kcal | Carbohydrates: 18g | Protein: 3.1g | Fat: 11g | Saturated Fat: 4.6g | Cholesterol: 1.5mg | Sodium: 10.5mg | Potassium: 115.7mg | Fiber: 2.3g | Sugar: 13.6g | Vitamin A: 5.4IU | Calcium: 35.1mg | Iron: 1.9mg

Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 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 –

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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.

Cook ModePrevent your screen from going dark

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 

0.33x0.5x0.66x1x2x

MetricUS Customary

• 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

* 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

© 2019-2023 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)