Chocolate Covered Marzipan

By Chef:  Carla Aguas
Posted: January 4, 2011


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So what is in Marzipan?  It is simply, sugar and finely ground almond meal cooked down and then molded into any shape or covered with chocolate.  This recipe is far quicker and easier to make than the traditional cooked version.



  • 2 1/2 c Almond meal
  • 1/2 c Agave Nectar
  • 10 drops Bitter Almond Essence

For Chocolate Powder dusting over the Marzipan:

  • 1 tbls Cacao Powder
  • 1/4 tsp Cinnamon

For Belgium Chocolate covered Marzipan:

  • 1 recipe for Belgium Chocolate



1. In a small bowl fold in the almond meal, agave and bitter almond essence with a spatula.

2. With damp hands and using a 1/2 tablespoon size measuring spoon, measure and roll into small compressed balls.

For Chocolate Powder dusting over the Marzipan:

1. In a shallow bowl shift the cacao powder and cinnamon.

2. Roll each marzipan ball in the cacao powder until completely covered being sure to shake off excess powder.

For Belgium Chocolate covered Marzipan:

1. *Follow the directions and ingredients for dipping the Marzipan in Belgium Chocolate located here:

2. Let set in the fridge until just before ready to serve.

Serve on a silver platter.