Chic choc-almond friandises, made by Tony Jackman and photographed by Louis Pieterse
Ingredients
1 x 100g bar of 70% cocoa solids chocolate
A handful of raw almonds
Marzipan
A sheet of greaseproof paper
Quantities depend on how much marzipan you have and how far a 100g bar of chocolate goes. It’s not really a thing that needs to be measured. Have a sheet of greaseproof paper to hand. Melt chocolate in a bowl over very lightly simmering water until it’s all melted, while stirring. Keep it warm so that it doesn’t solidify. Lightly toast the almonds and keep aside. Break off a piece of marzipan big enough to wrap an almond in. Roll it into a ball, then press it with your thumb to make it a little concave. Pop an almond in the middle and wrap the marzipan around it. (If it doesn’t wrap around, you’re not using enough, so start again using a bigger piece of marzipan.) Roll the marzipan-wrapped almond into a ball in the palm of your hand. Use a teaspoon to dip it into the chocolate to coat well. Carefully roll it off the teaspoon on to the greaseproof paper. Repeat until you run out of either marzipan or almonds. Allow them to cool and set in the fridge. You may want to trim around the base with a sharp knife, carefully.
Serve after dessert, with coffee or a liqueur, dusted with icing sugar. DM168/TGIFood
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