Quick Dark Chocolate Marzipan

Sometimes, you need to make something really quick, but you still need it to be really good and special. This is where marzipan comes in. I have shared a recipe for a long form marzipan before, but I'm currently in the process of stocking up on hand made food gifts for the seemingly endless number of graduation parties I have this summer, so I don't have the time or patience to be grinding almonds and cooking egg whites to perfection.

This is not a very sweet marzipan, and it leans on the side of stickiness, but that's how I like mine, all almond flavor with a sharp contrast between the texture of the chocolate filling and the marzipan casing.

You can make these with any type of chocolate filling, but I like a dark chocolate with a fairly low percentage of cocoa solids. I generally go with about 60% cocoa. This may seem a little strange, but it's meant to balance out the pure nuttiness of the marzipan. Think of it this way, if you need a bitter chocolate, your marzipan is too sweet.

(I know, I need to get some more plates for photos)

Quick Marzipan with Dark Chocolate
Makes 30 filed marzipan cups

8 oz Almond paste (not marzipan)
1 Tbs light corn syrup
1/2 tsp almond extract
3.5 oz dark chocolate

In break the almond paste into peces a bowl. With a hand mixer, beat the almond paste until smooth. Add the corn syrup and and almond extract continue beating until it forms a smooth dough. If the mix is too dry, add a teaspoon of corn syrup. You want a slightly sticky dough, so if the dough is too wet, add a couple tablespoons of powdered sugar.
Form into small balls and make a dip in the center of each with your finger tip, to make a small bowl shape.
Melt and temper the chocolate. Use a small spoon or squeeze bottle to fill the marzipan bowls to the top with chocolate. Chill in the refrigerator until the chocolate is completely set and the marzipan is dry, about 2 to three hours or over night. Package, share, enjoy!