APRICOT AND ALMOND PASTE CHOCLATES
(makes 20 chocolates)
Almond paste, also known as marzipan, is the paste used as the first icing applied to a traditional fruit cake. You will find it at specialty food stores and look for a European version. Apricot fruit paste, like quince paste, is available in the cheese section of the supermarket and is sold primarily as a sweet accompaniment for cheese. Substitute quince, plum or pear paste for apricot if you prefer. This recipe can be served with Dangerously Rich Chocolate Caramel Cake from Astoria
80g almond paste or marzipan 2 tsp cornflour (for rolling)
200g dark chocolate buttons or slab, chopped
- Roll almond paste on a lightly-floured (cornflour) bench to 7mm thickness.
- Cover almond paste with strips of fruit paste and press down to stick. Cut into 2.5cm squares, and then cut each square into triangles.
- Place chocolate into a small bowl and sit it over a water bath of hot water to melt. Do not let base of bowl touch the hot water.
- Once chocolate is three-quarters melted remove chocolate from heat and stir till completely melted.
- Dip (preferably with a dipping swirl) triangles into melted chocolate and place on an aluminium foil-lined tray sitting up on one side to dry.
- Serve immediately or store at room temperature in an airtight container for up to one week.