Marzipan | Perfect Recipe To Make At Home

In the good old days, you would call a company when you had a query and speak to a real person who dealt with your issues. But now, everything we do can be handled on-line. Last September we had booked flights to Paris on Air France. Sadly for us, the pilots went on strike days before we were due to depart, and our flight was changed to British Airways via London. We were told that there would be no problem with us being in transit without a visa and so I paid for seats via the British Airways website. When we got to the airport we could not even check into the flight as we did not have visas, and it took me 4 months of writing and calling and applying on-line for the refund. We eventually flew KLM, which is part of the same group that owns Air France. However, we were not awarded our air miles for the flight from Amsterdam to Paris or the actual flights we took. I sent email after email requesting assistance, to be met with an automated response with a ‘we will get back to you’ reply. Eventually, with 2 weeks left to go before our claim would expire, I resorted to twitter. Having to take a complaint to social media instead of someone replying to privately sent emails makes my mind boggle. Eventually the conversation moved to direct messages, and within 10 minutes, the air miles were credited to my account. Meantime, while I was dealing with all of these issues, I played around with tempering chocolate and making marzipan centred chocolate treats for my Mom.

Tempered Chocolate With A Marzipan Centre
Print Recipe
5 from 3 votes


Recipe Category: Sweets
All Rights Reserved: an original recipe from Lavender and Lime


  • 175 g fructose
  • 125 g ground almonds
  • 1 egg white
  • 2.5 mls almond essence


  • Place the fructose into a sauce pan and over a low heat, leave to melt
  • Remove from the heat and mix in the almonds
  • Whisk the egg white until stiff
  • Add the almonds and essence
  • Mix together with a spatula
  • Spread onto a silpat and leave to cool

Click on the links for conversions and notes.

What I blogged May 14:

Top of Page