Food processors
Freeze dried raspberry pieces 2 tbsp Ground almonds 175g Icing sugar 90g Caster sugar 90g Egg 1 Lemon juice 1 tsp Amaretto (optional) 1 tsp Pink gel food colouring (optional) ½ tsp As needed icing sugar, for dustingDark chocolate 300 g
1- Line two baking sheets with greaseproof paper 2- Break up the chocolate into 2cm pieces 3- Fit the dual whisk to the food processor bowl of your MultiPro Compact+ and weigh in the icing sugar and caster sugar, then add the egg. 4- Turn the speed to max and whisk for 2 minutes. Next add the lemon juice, Amaretto and food colouring down the feed tube and combine at max speed for 30 seconds. Transfer the mixture to a jug. 5- Clean the food processor bowl and fit the knife blade. Add the freeze-dried raspberries and weigh the ground almonds directly into the bowl then process the mixture on max speed until you have fine breadcrumbs. 6- Pour the contents of the jug down the feed tube and select speed 1 to combine for 1 minute. 7- Transfer the marzipan onto a work surface and knead briefly until you have an even colour throughout. You can add a little sieved icing sugar if the mixture is too sticky. 8- On the greaseproof paper, roll the marzipan out to a thickness of 7mm and cut to shapes of your choice. Re-roll the leftovers and repeat. 9- Refrigerate the cut-out shapes for 30 minutes.10- Next, add the dark chocolate to a medium sized bowl and place over a pan of barely simmering water, until melted.11- Remove from the heat and allow the chocolate to begin to cool and thicken.12- Drop a marzipan shape into the melted chocolate and push it just under the surface of the chocolate. Lift it with a fork and tap it against the side of the bowl to remove any excess chocolate, before transferring it to the baking tray.13- Decorate with freeze-dried raspberry flakes if desired. Repeat the process with the remaining marzipan and chocolate.