Chocolate Hazelnut Center:
- 6 ounces hazelnut praline paste
- 4 ounces dark chocolate, 58 percent
- 1 ounce feuilletine
- 8 ounces almond paste
- 2 ounces glucose
- 6 ounces powdered sugar, sifted
For the chocolate hazelnut center: Melt the hazelnut praline paste and dark chocolate over a double boiler. Stir in the feuilletine. Stir over an ice bath until cool. Once cooled, scoop out 1 tablespoon of the mixture and roll into spheres. Reserve on a sheet pan until the marzipan is ready.
For the marzipan: Mix the almond paste and glucose in mixer with a paddle attachment. Slowly add the powdered sugar until the consistency of stiff cookie dough. Remove from the bowl and continue mixing by hand until uniform consistency.
To assemble: Roll out a small amount of marzipan into a flat disc. Place a sphere of chocolate hazelnut in the middle of the marzipan disc. Fold up he marzipan over the chocolate, covering the center completely.
* Contestant Recipe
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.