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how to make Almond Paste (Marzipan)?? SV: chocolate making
I would like to followup on what I started in this thread after making several
batches of homemade Marzipan Chocolates. The key to any great food is great ingredients. And so I went shopping for the best almond-paste. I found a brand Odense (quite expensive). I want to make Chocolate Marzipan because I live in a part of the USA where brands such as Sarotti are never available locally and so I have to improvise on my own. So I got some Ghirardelli and some Baker's Chocolate of bittersweet and semi-sweet. My favorite flavor is between bittersweet and semisweet and so I mix them half and half. I guess you can say the end chocolate is Quartersweet. I wanted to have a thin layer of chocolate and thin layer of marzipan. I don't know why thinness makes the food taste so much better than a thick one. After experimenting I found that spoons as *molds* are the easiest and nonmessy way to go. And I found that melting the chocolate and adding a bit of water I can get the mix to make a thin layer of chocolate over my marzipan paste on the spoon. I paste a piece of marzipan onto the spoon and using a different spoon a carefully pour a little melted chocolate on top of the marzipan and then put my spoon molds into the refrigerator. When I want a candy I just pull out a spoon and eat it from the spoon. So, I solved my problem of not having Sarotti or Neiddeger (spelling) German marzipan available here in the Midwest. I make my own. But now the problem is that I want to make black-walnut paste. Reason: I have plenty of organically grown black walnuts to use. So, can someone tell me how Odense makes their almond-paste? For I would like to be able to make my own black-walnut paste or even almond-paste should the circumstance arise where Odense is no longer available. How do they make that paste? Reading the box of ingredients it says this on Odense: Almonds, sugar, liquid glucose, water Archimedes Plutonium, 29SEP02, |
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