Here are a few examples of easy nougat and marzipan flavors the whole family can help to make.
It has always been a tradition to make marzipan/nougat confections in my family. I think it's super cozy if you sit and make it together, and you have children so they can of course easily make small shapes. In the picture, it is my 9 year-old boy who has made the racing car 🙂
Remember to save the konfekten cool and like in completely airtight container, for there is nothing as boring as dry marzipan.
RECIPE – Confections
INGREDIENTS
Marzipan (low possibly your own, recipe here)
Nougat (low possibly your own, recipe here)
Dark Couverture chocolate
Peeled almonds
Sprinkle for garnish, I've been using freeze dried strawberries and raspberries, nøddekrokant, licorice powder and small chocolate balls
APPROACH
Small marzipan/nougat strains
- Roll the marzipan out with rolling pin
- Put thin pieces of nougat on
- Roll it into a sausage
- Cut in desired length
- Cover with chocolate
- Style on wax paper or silicone sheets
- Garnish with an almond
Marzipan ball with almond
- Roll the balls of marzipan
- Pressure an almond in (You can also use a hazelnut or walnut)
- Dip the bottoms in melted chocolate
- Style on wax paper/silicone sheet
Marzipan hearts and stars
- Scroll marcipanen out in ca 0.5 cm thickness
- Stop figure out with cake sticks
- Overdrawn with chocolate
- Style on wax paper or silikoneark
- Sprinkle with different kinds of vermicelli
Marzipan and nougat sandwich
- Roll the marzipan out in ca 0.5 cm thickness
- Cut the nougat into the same thickness and position on marcipanen
- Put marzipan over again for a sandwich
- Cut into small squares
Free modeling
- In the marzipan can all be shaped….my boy is obsessed with racing cars of the time, so therefore, it was of course a car.
CHOCOLATE TEMPERING – Dark Chocolate
- Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.