Walnuß Marzipan (Chocolate-coated Walnut Marzipan) is a traditional German recipe for a classic Christmas sweetmeat of almond marzipan coated in chocolate that's typically served during Christmas. The full recipe is presented here and I hope you enjoy this classic German version of: Chocolate-coated Walnut Marzipan (Walnuß Marzipan).
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Walnut marzipan is most closely associated with Switzerland, but it’s also made just over the border in Germany. I prefer walnut marzipan to ordinary almond marzipan myself… Indeed, anyone I’ve mentioned almond marzipan to wants to try it. I make lots of these around Christmas time to share and to give as gifts. Traditionally, they are formed into stars and dipped in white and dark chocolate or they are made into cubes, dipped in chocolate and topped with a walnut piece. I also like them garnished with flakes of sea salt. The version here is an adult version with vodka incorporated. You can substitute orange or lemon juice, as you would for making ordinary marzipan.
Ingredients:
200g (2 cups) walnuts, or walnut pieces
75g (3/8 cups) icing (confectioners’) sugar, sifted
1-2 tbsp vodka (or citrus juice)
180g (1 2/3 cups) dark chocolate 180g
½ tsp coconut oil
180g (1 2/3 cups) white chocolate
½ tsp coconut oil
Walnut pieces, to garnish
flaky sea salt to sprinkle on top
Method:
Place the walnuts in a food processor and blitz for about 2 minutes until finely ground, then scrape down the sides of the processor and blitz again for a couple of minutes until the oils are released from the nuts and the mixture clumps together.
Add the icing sugar along with 1 tablespoon of vodka and blitz again until a smooth paste forms. You may need to add a bit more vodka depending on how fresh the nuts are.
Form the marzipan into a rectangle 1cm deep and refrigerate for 30 minutes. Put the chocolate and coconut oil into a heatproof bowl and place the bowl over a small saucepan with 1cm of water in the bottom. Turn the heat on low and wait for the chocolate to melt. Once it starts melting, stir so that the coconut oil is evenly dispersed. Take off the heat once the chocolate is glossy and fluid.
If making stars, combine the white chocolate and coconut oil into a heatproof bowl and place the bowl over a small saucepan with 1cm of water in the bottom. Turn the heat on low and wait for the chocolate to melt. Once it starts melting, stir so that the coconut oil is evenly dispersed. Take off the heat once the chocolate is glossy and fluid.
Line a baking sheet with non-stick baking parchment. If making cubes, cut the marzipan into 1cm squares and, using a fork held horizontally with the tines pointing upwards to balance the marzipan on, dip each square carefully into the chocolate, so that it is completely covered. Lift gently onto the baking paper and continue until all squares are covered. Either top each square with a walnut piece or sprinkle each square with a little flaky sea salt and allow to set before boxing up.
If making stars, roll the marzipan until 5mm thick then cut into stars with a small cutter. Re-roll the scraps and cut out more stars. Line a baking sheet with non-stick baking parchment. Dip half the star into the white chocolate then place on the non-stick parchment and allow the chocolate to set before dipping the other half in the dark chocolate. Return to the baking sheet and allow to set again. At this point, you can drizzle over a little of the white and/or the dark chocolate to make contrasting streaks.
Stored in an airtight container, these keep well for up to a week.
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