Name: Candy a la Mozartkugel
Yield: 40
Ingredients: Almond - 150 gram; Honey - 3 tbsp; Vanilla extract - 10 drops; Almond - 50 gram; Pistachios - 100 gram; Honey - 3 tbsp; Lemon zest - 1/2 Tsp; Hazelnut - 150 gram; Cocoa Butter - 25 gram; Cocoa - 2 tbsp; Honey - 2 tbsp; Cane sugar - 2 tbsp; Black chocolate - 350 gram; Cocoa Butter - 40 gram

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Ingredients for - Candy a la Mozartkugel

Marzipan

1. Almond 150 gram

2. Honey 3 tbsp

3. Vanilla extract 10 drops

Pistachio Marzipan

1. Almond 50 gram

2. Pistachios 100 gram

3. Honey 3 tbsp

4. Lemon zest 1/2 Tsp

Nougat

1. Hazelnut 150 gram

2. Cocoa Butter 25 gram

3. Cocoa 2 tbsp

4. Honey 2 tbsp

5. Cane sugar 2 tbsp

Glaze

1. Black chocolate 350 gram

2. Cocoa Butter 40 gram

How to cook deliciously - Candy a la Mozartkugel

1. Stage

Take the nuts. If the nuts are raw, roast them, peel if necessary. (I already had hazelnuts roasted. Almonds I roasted in a dry frying pan over low heat for about 5-7 minutes. I just peeled the pistachios. It is desirable to take pistachios salted). I would like to say that you can use blanched almonds (this is more traditional), with it the taste of candy is more delicate. I like a slight bitterness of the skin, so I left it.

2. Stage

Make pistachio marzipan. First, add pistachios and almonds to a blender (preferably a high-powered blender, then the mass is smoother). Grind for 3-5 minutes until butter is released. Then add additives (honey and lemon zest) and turn on the blender for 30 seconds. Then knead the "dough" by hand for 2-3 minutes. In the same way, make regular marzipan (crush the almonds, and then add the almond extract and honey). (sorry, the photo of the regular marzipan did not make

1. Stage. Candy a la Mozartkugel: Make pistachio marzipan. First, add pistachios and almonds to a blender (preferably a high-powered blender, then the mass is smoother). Grind for 3-5 minutes until butter is released. Then add additives (honey and lemon zest) and turn on the blender for 30 seconds. Then knead the

3. Stage

Making chocolate nougat. Crush the hazelnuts in a blender. In the meantime, melt the cocoa butter in the microwave or in a water bath. Add the cocoa powder and cane sugar and mix thoroughly.

1. Stage. Candy a la Mozartkugel: Making chocolate nougat. Crush the hazelnuts in a blender. In the meantime, melt the cocoa butter in the microwave or in a water bath. Add the cocoa powder and cane sugar and mix thoroughly.

4. Stage

Add this mixture and honey to the hazelnuts and run the blender for another 30 seconds. Knead in the "dough".

1. Stage. Candy a la Mozartkugel: Add this mixture and honey to the hazelnuts and run the blender for another 30 seconds. Knead in the

5. Stage

Now, from each of these 3 balls we peel off the same number of balls. Since I made half a batch, I made 20 balls of each dough. First we take a ball of pistachio marzipan, wrap it with regular marzipan. And the final layer is chocolate nougat. We give it the shape of a ball.

1. Stage. Candy a la Mozartkugel: Now, from each of these 3 balls we peel off the same number of balls. Since I made half a batch, I made 20 balls of each dough. First we take a ball of pistachio marzipan, wrap it with regular marzipan. And the final layer is chocolate nougat. We give it the shape of a ball.

6. Stage

In the meantime, melt the chocolate and cocoa butter in the microwave or in a water bath, and mix thoroughly.

7. Stage

We put our balls on skewers (toothpicks) and dip them in the chocolate glaze. It is best to put the skewers vertically so that the candy hardens. Then the candy is removed from the skewer. If desired, the resulting hole can be filled with frosting.