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Amaretto & Toasted Marzipan Truffles

I had been looking forward to making these truffles for a while now and was not disappointed by the result. The recipe makes 16 truffles but I would reduce the size in future and make 25 from the same mixture. The feedback I had from friends was that they were  2 or 3 bite chocolates and would be better if made slightly smaller.

Amaretto & Toasted Marzipan Truffles
Amaretto & Toasted Marzipan Truffles
If you are looking to create a special chocolate then this would be a very good choice. The recipe is by Will Torrent from his book “Chocolate at Home”. I received this book as a gift at Christmas and it has been a good source of inspiration for making exquisite chocolates.


There are many great recipes in Will Torrent’s book and they can be made at home with confidence if care is taken in the preparation. Sometimes a book like this can feel a little intimidating but if you patiently follow the methods shown then you will have brilliant results.
Toasted Marzipan Base
Toasted Marzipan Base
On the base there is a layer of toasted marzipan/crushed amaretti, this gives the chocolate a little crunch. It has a centre of a smooth cream and milk chocolate ganache laced with Amaretto di Saronno liqueur.
The truffles are layered in a baking tray then cut into squares to be dipped into 70% dark chocolate. Just before they set a slight sprinkling of crushed Amaretti is added, which makes for a very rich almondly experience.
Amaretto & Toasted Marzipan Truffles
Amaretto & Toasted Marzipan Truffles
The different textures all complement each other well, from the crisp dark chocolate shell, through to the smooth centre then to the crunch of the base. The chocolates have a reasonable shelf life of around 10 days as they have Amaretto liqueur in them
A very rich and smooth chocolate, and it’s definitely something I will make again …..

16 Days to Chocolate Dipped Confit Clementine Segments

Just before Christmas 2015 I discovered that chocolate dipped confit clementines were being made by one of the top chocolatiers in London. I was intrigued and I wondered if it was possible to replicate these beauties at home.
So after Christmas I decided to start to experiment. It took me quite a long time to find a good recipe for a Confit Clementine although it was for a whole fruit and not individual segments. I decided to use the basis of the recipe but prepare the fruit into segments.

The Confit Clementine recipe takes a minimum of 14 days with a further 2 days to slowly replace the water/juice in the fruit for the sugar so that the fruit is preserved and candied.


Chocolate Dipped Confit Clementine Segments

7 to 8 Clementines
1 Cup of either Corn Syrup, Glucose Syrup or Honey.
(may deepen colour if Honey used)
Water to cover
2 cups Granulated Sugar (added initially)
½ cup additions of Granulated Sugar every 2 days
1 no Pot or Kilner Jar that will hold the fruit and allow the fruit to be covered with approximately 1 inch (25 mm) of water.
1 no Saucepan that will take the volume of syrup and fruit.
1 no Wire Drying Rack.
1 no Tray (oven proof )


1     Wash & dry the Clementines, peel and carefully pull the segments apart.


2     De-thread the Clementine segments removing all the pith. Pat dry and      set aside.
3     Add the Clementines to the Saucepan and cover the fruit with approximately 1 inch (25 mm) of water.


4     Bring the Clementines to the boil and simmer for 4 or 5 minutes until tender.
5     Add 1 cup of either Corn Syrup, Glucose Syrup or Honey and 2 cups of Granulated Sugar. The syrups are added to stop the sugar from crystallisation during the Confit Clementine process.
6     Continue to simmer, stirring occasionally until the sugar and syrup is completely dissolved.
7     Pour the resulting syrup and Clementine segments into the Pot / Kilner Jar (sterilised). Allow to cool and cover for 2 days.


8    After 2 days remove the Clementine segments from the Pot / Jar setting aside in a bowl, pour the syrup into the saucepan and add ½ cup of Granulated Sugar to the syrup, gently bring the syrup to the boil ensuring the sugar is fully dissolved. (n.b. Do not allow the syrup to darken).
9     Put the Clementines back in the Pot / Jar and tip the boiling syrup over the Clementines and allow to cool and cover for 2 days.
10    Every 2 days repeat the process (items 8&9 above) of boiling the syrup and adding a ½ cup of Granulated Sugar each time for approximately 14 days (it may take a few more days depending on the size of the fruit).
11    When complete the Clementine segments will be translucent.
12    Remove the Clementine segments from the Pot / Jar and lay the Clementine segments onto a rack to drain over kitchen paper for an hour or two.


13    Pat the Clementine segments dry and lay on a rack positioned into a tray and put into a pre heated oven on low temperature of 50deg C for 6 hours. Turn segments over midway.


14    After 6 hours check to see if Confit Clementine segments are dry. Leave to cool then half dip into tempered 70% dark chocolate, laying the segments on their sides onto greaseproof silicone non stick paper until the chocolate has set.


15    Put the Confit Clementine segments into an airtight container in layered with greaseproof silicone non stick paper. Keep at room temperature do not refrigerate.

How did my experiment turn out?

It was a good experiment and I have learnt a few things about the confit process along the way. It takes a while to Confit Clementine and there are a number of changes I would make. I found the drying time was insufficient with my oven type and the time will need to be lengthened to 8 hours to ensure the segments were fully dry. By not being fully dry it caused the chocolate to bloom very slightly when stored my air tight container.
If you have the time its well worth doing as a special treat, especially in the run up to Christmas when Clementines are plentiful.