Daring Bakers Challenge: Candy

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The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks athttp://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!


RECIPE IS FROM DARING BAKERS CHALLENGE INSTRUCTIONS, BUT THE IMAGES ARE MINE!

White Chocolate Dipped Candied Orange & Pistachio Marzipan Bonbons

Servings: Makes about 40 chocolates, recipe easily halved or quartered
Marzipan Prep Time: 1 - 1½ hrs
Tempering & Dipping Time: 1 - 2 hrs
Setting Time: 20-40mins

  

Ingredients1½ cups (17½ oz/500gm) Marzipan1/2 cup (2 oz/60gm) Pistachios, shelled & peeled, whole or roughly chopped
1/2 cup (3 oz/90gm) Candied Orange Peel, Finely cut [I couldn't find candied orange peel, so I skipped this ingredient & the liqueur]
2 tablespoons (1 oz / 30ml) Cointreau or Grand Marnier Liqueur, optional1¾ cups (9 oz/250 gm) white chocolate

Directions:

1. (If using liqueur) Pour the Cointreau or Grand Marnier over the candied orange peel, place into a covered dish and allow to soak overnight [I skipped this step]
2. Knead the soaked peel & pistachios into the marzipan until well distributed
3. Using a small amount of icing sugar to stop the marzipan from sticking, roll out to a height of about 2cm
4. Cut into squares
5. Temper the white chocolate
6. Carefully lower each square of marzipan into the chocolate with a dipping fork
7. Tap the fork on the side of the bowl to remove excess chocolate
8. Place chocolate on parchment paper
9. Decorate as you like
Tip: You can use transfers or sprinkle crushed pistachio or candied peel. You can also wait for the chocolate to be semi set then use your dipping fork to mark the top of the chocolate
10. Once fully set, cut off any feet with a sharp knife
11. Enjoy!