Softly powdered and delicately coloured, these marzipan sweets are made for quiet moments. There is something deeply reassuring about marzipan at teatime: its gentle almond sweetness, paired with a dark chocolate centre, creates a confection that feels both traditional and indulgent.
Pastel Marzipan Sweets
Ingredients
- 200g ready-made marzipan
- 100g good-quality dark chocolate (around 70% cocoa), finely chopped
- 1 tbsp double cream
- Natural pink food colouring (a drop or two only, optional)
- Icing sugar, for dusting
Method
Melt the chocolate with the cream over gently simmering water until smooth, then cool until thickened, portion and chill briefly. Divide the marzipan, leaving one plain and tinting the other pale pink, then roll into balls, flatten, fill with chocolate and roll to seal.
Dust lightly with icing sugar and leave to firm in a cool place for about thirty minutes before serving or storing in an airtight container, separated with baking parchment.
