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November 2010 Recipe

Homemade Semisweet Marzipan

15 oz. Whole almonds
12 oz. Sugar
4 oz. Glucose syrup
4 oz. Water
Almond flavor to taste
Peter’s® Lenoir™ semisweet chocolate

Blanch the almonds in boiling water. Allow the almonds to boil a second time, cover, and remove from heat; allow to soak for a minimum of 6 minutes. Drain thoroughly. Coarsely grind the nuts in a food processor. Combine the sugar, glucose syrup and water; cook to 224° F. Pour the hot syrup over the chopped nuts, mixing together lightly in a stainless steel bowl. Pour the coated nuts onto an oiled marble slab and allow to cool to room temperature. Grind half the batch at a time in a food processor until reaching the desired consistency. Combine the batches of ground marzipan and mix. Add almond flavor if desired. Allow to cool to room temperature. Deposit marzipan in shells made with Peter’s® Lenoir™ semisweet chocolate and bottom.

Yield: Approximately 120 pieces