Chocolate and marzipan are always a perfect combination. This simple and easy recipe makes delicious homemade chocolate marzipan in less than 5 minutes. Use it to make sweets, such as bars and truffles for holidays, Easter eggs, and bunnies. They also make perfect holiday gift ideas.
In a food processor - add almond meal, powdered sugar, and cocoa powder. Pulse until smooth - a minute or two Tip - How smooth you grind the almonds will determine the texture of your marzipan. Adding powdered sugar to the food processor prevents the almonds from releasing oil.
Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well
Bring it all together into a ball - if necessary add one or two tablespoons of water or sugar syrupTip - if you plan to keep the marzipan longer than a week, use sugar syrup, not water.
Lightly knead on a work surface until you have a smooth ball that's all brown Tip - kneading will help achieve an even color. But, over kneading will cause the almonds to give out oil and that can make the marzipan oily
Wrap in plastic wrap and store until ready to use.Tip - marzipan must be wrapped well in plastic or it can dry out easily. When ready to use lightly knead to make it pliable again.
Why do you pulse the almonds meal and sugar some more? We do this to ensure the almonds are fine ground powder not grainy. This makes for a much smoother paste, especially when you need to use marzipan to cover cakes or to make Easter eggs.
Water vs. sugar syrup - Water is preferable when you are not going to keep the marzipan for an extended period, which usually is the case with me. And if you plan to make this for sale or to keep for more than ten days - I highly recommend using sugar syrup.
Why test - It is easy to end up with too much liquid in the marzipan, resulting in a gloppy mess. So it's best to be safe and add a tablespoon at a time. And only adding enough so you can form a dough.
Why do we knead for only 30 seconds and not more - Nuts give out oil when you squeeze the paste. While we do need the mixture to be smooth, we do not want an oily mess in our hands. We want the oils to stay in the nut paste. Since oily marzipan is very difficult to work. It's still delicious, and yet can't be molded into things quickly.