Pistachio marzipan chocolates

Ingredients

Makes 40 chocolates

90 g peeled pistachio nuts
300 g raw marzipan
3 cl Maraschino
300 g milk chocolate couverture for the glaze




Method

Finely grate the pistachio nuts. Cut the marzipan into small pieces,
then knead in the pistachios, gradually adding the Maraschino liqueur a little at a time. 

Spread out the softened mass on a sheet of baking paper, cover with another sheet of baking paper and roll out the marzipan between the two sheets to a thickness of approx. 1–1.5 cm.

Melt a small amount of the couverture chocolate, then spread a very thin layer of it onto the surface of the marzipan. Leave it to set, then turn the sheet of marzipan over. 

Divide the marzipan into 40 small squares or cut into any desired shapes using a cutter. Temper the remaining couverture chocolate and use this to coat the chocolates.