Dolcetti di Pastareale di Casa Serrilli from Rococo: Mastering The Art Of Chocolate by Chantal Coady

Name: Dolcetti di Pastareale di Casa Serrilli from Rococo: Mastering The Art Of Chocolate by Chantal Coady
Ingredients: 500 g good quality dark chocolate, tempered, for dipping (optional); 180 g icing sugar, plus extra for dusting; 75 g blanched almonds; 200 g shelled pistachios; 1 tsp orange flower water or rose water; Dried apricots, dates, prunes, halved figs and walnut halves (100 pieces in total); Unsweetened cocoa powder, for dusting (optional); 1 large egg white, lightly beaten with a fork to just break it up; 1 tsp gin

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My dear friend Cristina has been kind enough to share her secret marzipan recipe, passed to her by her Italian aunt, as it had been passed to her by successive generations of the Serrilli family. T...

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Ingredients

500 g good quality dark chocolate, tempered, for dipping (optional)
180 g icing sugar, plus extra for dusting
75 g blanched almonds
200 g shelled pistachios
1 tsp orange flower water or rose water
Dried apricots, dates, prunes, halved figs and walnut halves (100 pieces in total)
Unsweetened cocoa powder, for dusting (optional)
1 large egg white, lightly beaten with a fork to just break it up
1 tsp gin