Nougat Marzipan Chocolates

Please note: Set amount to cool for 4-5 hours!

Chop marzipan, knead together with pistachios and rum. Roll out the mixture to a thickness of 1 cm in a baking tin, a cake springform pan or a wooden frame.

Cut nougat coarsely into cubes and melt over a hot water bath. Cool slightly and spread evenly over the marzipan mixture. Spread smoothly. Leave to cool for 4-5 hours. Cut out oval shapes.

3. chop milk cooking chocolate and melt over a warm water bath, cool to body temperature (dip fingers in: should not feel too hot or too cooled). Dip marzipan nougat packets into the cooking chocolate, place on parchment paper and pat dry. If desired, use melted dark cooking chocolate to place a dab in the center of each praline; pat dry.

Tip: Feel free to use better chocolate – the more delicious the result!

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