Ingredients with Measurements:
- 200g marzipan
- 100g powdered sugar
- 50g unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
- 100g dark chocolate, chopped
- 1 tbsp vegetable oil
- 50g chopped almonds
Special equipment needed:
- Candy thermometer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. In a mixing bowl, combine marzipan, powdered sugar, butter, vanilla extract, and salt. Mix until well combined.
2. Roll the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
3. In a double boiler or microwave-safe bowl, melt the dark chocolate and vegetable oil until smooth.
4. Using a fork, dip each marzipan ball into the melted chocolate, making sure it is fully coated. Tap off any excess chocolate and place the coated ball back on the parchment paper.
5. Sprinkle chopped almonds over the top of each coated ball.
6. Refrigerate the pralines for another 30 minutes or until the chocolate has hardened.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Total time: 55 minutes
Temperature:
Refrigerate at 4°C (40°F)
Serving size:
Makes approximately 20 pralines
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 3g
Cholesterol: 5mg
Sodium: 30mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugars: 10g
Protein: 2g
Substitutions for ingredients:
- Almonds can be substituted with other nuts such as hazelnuts or pistachios.
- Milk or white chocolate can be used instead of dark chocolate.
Variations:
- Add a teaspoon of rum or brandy to the marzipan mixture for a boozy twist.
- Roll the marzipan mixture into different shapes such as hearts or stars.
- Use different toppings such as shredded coconut or cocoa powder.
Tips and tricks:
- Make sure the marzipan mixture is well chilled before dipping it into the melted chocolate to prevent it from falling apart.
- Use a toothpick to help dip the marzipan balls into the chocolate.
- If the chocolate starts to harden while dipping, reheat it in the double boiler or microwave.
Storage instructions:
Store the pralines in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Arrange the pralines on a decorative plate or in a gift box for a beautiful presentation.
Garnishes:
Sprinkle additional chopped almonds or shredded coconut over the top of the pralines for added texture and flavor.
Pairings:
Serve the pralines with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
No side dishes necessary.
Troubleshooting advice:
- If the marzipan mixture is too sticky, add more powdered sugar until it is easier to handle.
- If the chocolate is too thick, add more vegetable oil to thin it out.
Food safety advice:
Make sure to wash your hands and any utensils used in the preparation of the pralines to prevent the spread of bacteria.
Food history:
Königsberger Marzipan Pralines are a traditional German candy that originated in the city of Königsberg, now known as Kaliningrad. The candy is made with marzipan, a sweet almond paste, and coated in chocolate.
Flavor profiles:
The pralines have a sweet and nutty flavor from the marzipan and almonds, and a rich chocolatey taste from the dark chocolate coating.
Serving suggestions:
Serve the pralines as a dessert or as a sweet snack. They also make a great gift for friends and family.
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Region: German
Taste: Sweet, Nutty, Creamy, Almond, Almond-Flavored