Search

Show all results
  1. Belcolade
  2. Recipes
  3. Mono Marzipan
Sustainable cocoa
Enrobed praline
Non-filled bars
Adding texture
Decorating
Flavouring
Fine enrobing
Ganache
Sustainable
Improve texture
Tempering
Chocolate Confectionery

BELCOLADE
MONO MARZIPAN

Complexity level  

AW 0,83

Composition

For 180 parts of 11g

  1. Marzipan Ganache
  2. Enrobing
  1. Belcolade
  2. Recipes
  3. Mono Marzipan
1 Marzipan ganache
Ingredients
  • Lemon Zest 7g
  • Marzipan 144g
  • Almond Milk (SABA) 144g
  • Cream 35% Fat 260g
  • Milk 66g
  • Inverted sugar 52g
  • Sorbitol 26g
  • Butter 32g
Preparation
  • Mix the marzipan, almond milk (SABA), cream, and milk in a blender.
  • Heat this mixture together with the lemon zest and sorbitol until 85°C.
  • Add the inverted sugar and pour onto the Belcolade Origins Lait Vietnam 45% Cacao-Trace and Belcolade Noir Absolu Ebony Cacao-Trace. Mix with a spatula.
  • When the ganache reaches 35°C, add the butter and mix with an immersion blender.
  • pread a thin layer of tempered chocolate on baking paper and place a 1.2 cm high frame on top.
  • Pour the ganache into the frame and leave it to crystallize for 24 hours at 16°C with a relative humidity level below 60%.
2 Enrobing
Ingredients
Preparation
  • Heat the chocolate to 45°C and temper.
  • Cut the ganache with a guitar in desired shape and enrobe with tempered Belcolade Selection Lait Cacao-Trace.

Created by Jeffrey De Weyer

Our Belcolade Origins Lait Vietnam 45% Cacao-Trace is a milk chocolate containing a subtle mix of caramel and mocha with a touch of roasted cocoa bean flavor. It pairs wonderfully with sweet and smooth marzipan. The touch of lemon gives an extra taste boost.

Get in touch

More details about this recipe or our related services?

Contact us
Belcolade

© BELCOLADE 2025

BELCOLADE IS A BRAND OF Belcolade