I procrastinated about doing something far more useful by making home made chocolates. A tube of marzipan, half a block of Whittaker’s dark ghana 72% cocoa chocolate and a few bits and bobs from the pantry turned into three dozen chocolates. Wrapped in cellophane and tied with a ribbon some of them even made it off the property as gifts.
Marzipan – I bought some imported from Germany but you can make your own quite easily by kneading together 100g ground almonds, half a cup of caster sugar, one cup of icing sugar, 1 egg, plus a teaspoon of real vanilla essence.
Filling – Hazlenuts, raw almonds halved, small pieces of dried fig, dried apricots or glace cherries
Half a block of Whittakers chocolate – dark or milk
Melt the chocolate in a small bowl over a pan of simmering water. Wrap a hazlenut or other filling in a nugget of marzipan, rolling in your palms to get a small ball. Spear on a bamboo skewer and swirl in chocolate to cover. Leave to cool on a piece of baking paper.