Ingredients:

• 200 g Marzipan almond paste M0 MM A item 014
• 250 g cream
• 400 g white chocolate SCHOK WEISS – item 776

Heat up the cream together with the Marzipan to a smooth paste at about 80° C. Mix in the white chocolate and cool down.

Ingredients:

• 300 g Marzipan almond paste M0 MM A – item 014
• 100 g Amaretto almond liquor 28%

Mix Marzipan almond paste with Amaretto liquor until it is a
smooth paste.

Fill the truffle shells with the cool but still soft ganache to about 2/3 and top up with the Amaretto Marzipan mass. After cooling, seal the
openings with chocolate couverture, dip the filled balls into chocolate and roll them on a mesh. The truffle shells can be enrobed in dark or milk chocolate couverture as well as in white chocolate.

We recommend:
Finest dark chocolate couverture 60% TRAVEMÜNDE item 750
Finest milk chocolate couverture 40% RÜGEN item 759
White chocolate 33% SCHOK WEISS item 776