Peanut-Marzipan Ball
Equipment
- 1 Bowl
- 1 Compact kitchen blender
- 1 Chocolate Melting Pot Milk Pot
- 1 Pastry tray
- 1 Wooden spoon
- 1 Fork
Ingredients
- 150 g Granola
- 1 tbsp Date mass
- 10 g Peanuts
- Tea
- 200 g Dark chocolate 70%
- 1 tbsp Cocoa powder, heaped tbsp.
- 100 g Marzipan
- Peanut
Instructions
- First prepare the marzipan and granola, according to the instructions at the beginning of the book, and set aside.
- Then grind the granola with the peanuts.
- Mix it with the date mass and tea in a bowl.
- Then shape it into small balls the size of walnuts.
- Stretch the marzipan on a erythritol powder-coated pastry board, then cut it with a ring-shaped cutter.
- Coat each ball with marzipan.
- Chop the peanuts with a knife and put them on a plate.
- Melt ⅔ of the dark chocolate over steam with the cocoa powder.
- After the chocolate has melted and the cocoa powder is lump-free, remove it from the stove and add the remaining dark chocolate.
- When the chocolate has melted, dip the balls one by one and cover them thoroughly in melted chocolate.
- Then roll it in the peanut bits and put the balls in the fridge for half an hour.
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