Chocolate marzipan and nougat

Chocolate marzipan and nougat

By
From
Scandinavian Christmas
Makes
25
Photographer
Lars Ranek

You’ll need soft Danish nougat for this, as you need to be able to roll it out. Get it at danishfooddirect.co.uk or scandikitchen.co.uk.

Ingredients

Quantity Ingredient
400g marzipan
icing sugar, to dust
200g soft danish nougat
150g tempered chocolate, to cover, (see note)

Method

  1. Cut the marzipan into three pieces. Roll out one piece on a work surface dusted with icing sugar to about 5mm thick. Halve the soft nougat and roll out one piece on top of the rolled marzipan to cover it. Roll out the second piece of marzipan as before and lay it on top of the nougat, followed by the remaining nougat. Roll out the final piece of marzipan and lay it on the stack, so that you have five layers of alternating marzipan and nougat. (If you prefer, you can make just three thicker layers, as we did for the photo.)
  2. Slice the stack into 1cm diamonds and dip them in tempered chocolate. Let them rest on a wire rack until the chocolate has set.

Tempered chocolate

  • You will need a sugar thermometer. Melt two-thirds of the chocolate in a bowl over a pan of simmering water (the bowl must not touch the water). When it has reached 50°C, add the rest of the chocolate. Mix well until melted. Gently heat until it reaches 31°C. Now it is ready to use.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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