Fruit jelly ingredients:

• 400 g passion fruit pulp/puree
• 400 g sugar
• 10 g apple pectin
• 1500 g Marzipan almond paste M0 MM A item 014

for enrobing:
Dark chocolate couverture Arriba 63% item 753

Roll out the marzipan to 0.5 cm thick and lay half of it in a frame with baking paper.
Mix pectin and sugar when dry and cook with the fruit pulp until gelling while constantly stirring.
Pour the hot fruit jelly into the frame, let cool down and cover with the second marzipan layer.
Cut the chocolates at own discretion, e. g. 2 x 2 cm, enrobe with dark chocolate couverture and decorate as desired.
Tip: suitable variants of fruit jelly: „Green apple” or „Blackcurrant”.