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Makes: 8 INGREDIENTS 50g (2oz) Dr. Oetker Fine Cooks' Extra Dark Chocolate 100g (3 1/2 oz) chocolate cake crumbs 50g (2oz) smooth raspberry or apricot jam To decorate Icing sugar to dust 350g (12oz) marzipan Dr. Oetker Neon Orange, Lime Green and Jet Black Gel Food Colours METHOD 1. Break the chocolate into a small heatproof bowl and place over a saucepan of barely simmering water to melt. Remove and leave to cool for 10 minutes. 2. Put the cake crumbs in a mixing bowl and mix in the melted chocolate and jam until well mixed. Cover and chill for about 30 minutes until firm enough to shape.

3. Meanwhile, prepare the decoration. Lightly dust work surface with icing sugar. Cut off a 15g (1/2 oz) piece of marzipan and wrap in cling film. Cut a further 40g (1 1/2 oz) and wrap in cling film.

4. Take the remaining portion of marzipan, flatten slightly and add 5 drops of neon orange gel food colour on top of the icing. Fold marzipan over the gel food colour to enclose it and carefully knead it into the marzipan until evenly mixed. Continue adding food colour, five drops at a time, until you achieve the desired colour, using icing sugar to dust your fingers if the marzipan becomes sticky. Wrap in cling film to prevent it from drying out. Repeat the process to colour the 40g (1 1/2 oz) piece with lime green gel food colour, and the smallest piece with jet black gel food colour. As a guide, you will require a whole tube of orange, about 30 drops green and 45 drops black. 5. Divide truffle mixture into 8 equal portions. Form into balls and place on a plate lined with baking parchment. Cover and chill for a further 30 minutes until firm.

6. Divide the orange marzipan into 8 pieces. Flatten into a circle about 9cm (3 1/2 inch) diameter and lay a chocolate truffle ball in the centre. Draw up the edges of the circle to enclose the truffle, pinching the top together to completely cover. Roll the marzipan ball carefully in your hands to smooth it into a flattened ball shape.

7. Carefully score the sides with a small knife and place on a board lined with baking parchment whilst you cover the remaining chocolate truffle mixture.

8. When you have done all eight, roll out the green marzipan thinly and use to make leaves, stalks and curly vine-like stems for each pumpkin. Secure on top using a little water if necessary. 9. Finally, break off tiny pieces of black marzipan and form eyes and mouths, and gently press on to the pumpkins to make faces.

10. Once assembled, they are ready to serve and enjoy!
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Title Annotation:Features
Publication:Huddersfield Daily Examiner (Huddersfield, England)
Date:Oct 26, 2013
Previous Article:Midnight sun in Norway.

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