Today’s treat? Marzipan medallions!

So I can’t say these went entirely to plan.

Thin marzipan is always going to be difficult to work with, and when you add the various elements of chocolate layering, it can get, um, messy.

I ended up with three types of medallions;

A circlet half dipped in 70% orange cocoa, topped with crushed pistachios.

A circlet dipped in 70% orange cocoa with cocoa nibs and a marzipan star.

And a circlet half dipped in 70% orange cocoa, topped with candied orange & lemon peel.

I also ended up with a couple of circlets dipped half in the orange cocoa, and half in white cocoa, topped with citrus peel. But it turns out dipping marzipan whilst having to hold onto the already coated half equals in melted smears and an ugly end product. So I aborted making those medallions halfway through the batch.

Personally I like these best straight out of the fridge, when the chocolate has a crisp bite to it before you sink your teeth into the sweet marzipan. It makes me a tad sad that when I bring these in to my classmates, they can’t experience them at their best!

Hopefully they’ll be nice at room temperature anyway.

Happy Tuesday!

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