Diwali - Pistachio and Marzipan in Dark Chocolate

Method

Celebrate the Festival of Light with these indulgent bonbons! Combining pistachio and white chocolate with premium Lubeca marzipan, encased in a single origin dark couverture, and decorated with a thematic shimmering of gold cocoa butter swirl bursting through the dark chocolate. 

This recipe can be made suitable for vegans with the omission of butter or a subsitution vegan butter alternative!

How to make pistachio and marzipan chocolates:

For the shells: 

500g Cacao Barry Plantation Organic Dark Chocolate; Alto el Sol Peruvian (SCC160B)

5g Roxy & Rich Golden Nugget (optional) (SCR1399C)

5g Roxy & Rich Gold Pearl (optional) (SCR1808C)

For the filling:

100g 100% Callebaut Pistachio Paste (SCM156)

100g Cacao Barry Zephyr (SCC1136)

30g Salted Butter

150-200g Pure almond Lubeca Marzipan (SCM390A)

Method:

Step 1 - Make the shells

1. Begin by decorating the moulds (we used SMP3154 ). With the side of your thumb and a little Roxy & Rich Golden Nugget cocoa butter, gently press and swirl a crescent into the cavity, leaving half of the cavity untouched, and repeat. 

2. With the Roxy & Rich Gold Pearl cocoa butter and a toothbrush, flick an even layer onto the other half of each cavity, reminiscent of the moon and the stars overcoming the darkness of the night sky, and leave to set.

3. Melt and temper your Cacao Barry Alto el Sol using your preferred method, then shell your moulds and let set. When tipping and tapping out, be sure to tap excess chocolate into a bowl, ready for retempering for capping off later. 

Step 2 - Make the pistachio filling

4. First, temper the Cacao Barry Zephyr white chocolate, and add the ambient temperature butter. Stir with a spatula until combined, then add your Callebaut Pistachio paste, and repeat until the mixture gains consistency and is thoroughly mixed. 

5. Continue stirring and bring the mixture to a workable temperature (around 25°C), pour into a piping bag, and pipe into each of the shells. Fill to around halfway in order to leave room for the marzipan layer and capping, and leave to set.

Step 3 - Make the marzipan Layer

6. Roll the marzipan to your chosen depth (within the constraints of the room left in your shells of course!) out onto an acetate guitar sheet . As standard, we'd recommend a layer of around 1-2mm, however, if you're partial to the sweeter things in life, we'd suggest a depth of 3mm.

7. Once you have achieved an even layer, cut out discs of the marzipan using a cookie cutter or similar implement. For the mould we've chosen, a diameter of 2.5cm will fit perfectly. 

8. Gently place the discs on top of the pistachio filling, and lightly press to make as even as possible.

Step 4 - Cap and package

9. Retemper your remaining Alto el Sol, and cap off using your chosen method.

10. Scrape off the excess (be sure to seal and store this as it can be used at a later date!) and leave to set.

11. Turn out your chocolates and package - check out our selection of packaging here!

We hope you enjoy these tasty chocolates, and from all us at Keylink, have a very happy Diwali!