They were gone before we knew it. I blame it all to the loud crunch of the slightly bitter chocolate when taking a bite. To the amazing sweet marzipan – I am such a sucker for marzipan. And ofcourse to the knowledge that these chocolate-marzipan bonbons are 100% guilt-free and much healthier than store chocolate marzipan. Whoa!
Fortunately, these bonbons are easy peasy to make, because they require only four ingredients to make. Read on for the recipe!
Lees in het Nederlands
[dropcap]I[/dropcap] shared the base recipe for these chocolate marzipan bonbons earlier this week on my blog. Remember this recipe for healthy marzipan with only 3 ingredients? All you have to do extra for these chocolate marzipan bonbons is dipping them in a bath of chocolate.
The darker your chocolate, the healthier your bonbons. I am a huge fan of Pacari organic chocolate since my brother took it with him from Ecuador. I found out Amazon sells the chocolate and even offers 100%, raw, organic Pacari chocolate. Awesome!
Healthy chocolate marzipan bonbons. Balls. Chocolate marzipan balls. Or whatever you’d like to call them.
Crunchy chocolate on the outside, soft, gooey & sweet marzipan on the inside.
Recipe for chocolate marzipan bonbons
Here is the recipe for 30 chocolate marzipan bonbons:
- 1 1/4 cups pitted Medjool dates, soaked in warm water for an hour and drained
- 1/2 teaspoon almond extract
- 1 1/4 cups almonds or almond meal
- 1.4 cups dark chocolate (roughly chopped. I used 85%)
- Combine the ingredients in a food processor and mix until smooth.
- Add water if the consistency is too dry, add almond meal if the consistency is too soft.
- Remove the mixture from the food processor and form into a ball.
- Now you can do with the marzipan whatever you want; form into a thick roll and use it as the core of a freshly baked bread, or form into little balls as a snack.
- place the roll in the gully.
- Now you can do whatever you want with the marzipan.
- Let your balls stiffen in the freezer for an hour.
- Melt your chocolate au bain marie. I didn't use all the chocolate that I melted, but a generous amount of melted chocolate makes it easier to cover your balls well.
- When chocolate has melted, use two spoons to one by one dip your balls in the chocolate. Do this quickly, otherwise the chocolate cools down and thickens, which isn't easy to work with.
- Place your balls on a sheet of waxed paper that you've rolled out on a cutting board.
- Put your chocolate marzipan bonbons (or balls, or whatever you want to call them) in the refrigerator to harden.
- Serve straight from the fridge with a cup of coffee or tea.
- Preserve them in a sealed container in the refrigerator. They will stay fresh for at least nine days.
Did you make this recipe? Tag@greatbodyskin on Instagram or Twitter and show the result!