Choose 20 plump, soft dates, and use a small, sharp knife to make a slit on one side to pull out the stone. If desired, stuff an almond or walnut with marzipan.
Break 250g of marzipan into 20 pieces and stuff into the hollows left by the stones. Prepare a medium-sized pan with boiling water for melting chocolate.
Melt 150g of dark chocolate in a heatproof bowl over simmering water. Avoid stirring and push unmelted pieces gently until smooth.
Dip each date half into the melted chocolate using kitchen tongs, shake off excess and place on a baking sheet lined with parchment.
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