For white chocolate lovers. this chef's recipe borders on perfection! The fragrance of oranges and the taste of marzipan find the best match when paired with white chocolate and liqueur.
1Chop the candied oranges and combine with the marzipan and 10g of Cointreau. Create a ball and roll it out, using a dusting of powdered sugar. until it's 5mm thick.
2Place in a square tin with edges that aren't too high, or create one using baking parchment. Bring the cream to a boil for a few minutes with the remaining 10g of Cointreau, then let cool for about 20 minutes. Pour on the marzipan in the tins, being very careful to cover well.
3Let crystallize in the refrigerator for 24 hours, then cut into slices and cover with the white chocolate that has been melted in a double boiler.
The cream combined with Cointreau should be chilled, otherwise it will be too liquid and may come out of the mold.
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