Sigrid's Christmas candy
fruit mixture:
100 g dried Sweetened Mango
50 g of dried papaya from the health food store
50 g Marzipan almond paste
2-3 tablespoons rum
50 g of dried papaya from the health food store
50 g Marzipan almond paste
2-3 tablespoons rum
a bar of dark chocolate
1 table white
chocolate is a bar of milk chocolate
As it says in the recipe. I buy the dried and candied papaya in Aldi in a 125 g package. They are so colorful and can do well. Then I take as a 2nd Variety, which I just received from you; dried apricots. And I take from the fruit so after feeling a little more than the recipe is. cut (then also 1 tablespoon rum more)
The fruits and marzipan into very fine dice, mix, can drink with the rum, cover and pull at least 30 minutes. A loaf pan (25x11 cm) to interpret plain with baking paper.
Then you need a bar of dark chocolate each still, white chocolate and milk chocolate.
melting at a bar of dark chocolate in a water bath, the liquid chocolate into the mold enter and pass. The shape of crack open gently until the chocolate is smooth. Half of the fruit mixture to gently spread the chocolate.
The 1 board also resolved white chocolate and place in stripes on the fruit mixture. The remaining fruit mixture to gently press the white chocolate. become
dissolve the 1 bar of milk chocolate and also evenly distribute the fruit mixture.
The form for about 10 minutes into the freezer until chocolate is set. The chocolate plate with wax paper from the mold lift and cut again lengthwise vertically. The two resulting
long strips about 1 cm thick slices. The confection packed cool place.
Instead of rum you can also use orange liqueur or brandy. Instead of baking paper, it is also determined with plastic wrap.
In general we can not alter the recipe intended, according to taste.
Sigrid, thank you for the delicious recipe, I could not stop snacking!
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