Gingerbread, apricot and marzipan domino bites
Gingerbread bites layered with apricot and marzipan and coated in dark chocolate.
Active time1 h
Cooking13 min
Total15 h
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Ingredients
- 50 g unsalted butter
- 1 egg for its yolk
- 1 tsp unsweetened cocoa
- 375 g dark chocolate couverture
- 300 g smooth apricot spread
- 205 g plain flour
- ½ tsp baking powder
- 100 g forest honey
- 1 tsp gingerbread flavouring paste
- 300 g raw marzipan paste
- 50 g icing sugar
- 40 g brown sugar
Preparation
Warm the honey, brown sugar and butter, stirring without boiling. Cool. Separate the egg. Mix 200 g flour with the baking powder, then add the yolk, cocoa, flavouring paste and cooled honey mixture. Knead briefly until smooth.
50 g unsalted butter1 egg for its yolk1 tsp unsweetened cocoa205 g plain flour½ tsp baking powder100 g forest honey1 tsp gingerbread flavouring paste40 g brown sugar- saucepan
- mixing bowl
- spatula
Line the base of a 28 × 18 cm rectangular tin with baking paper. Heat the conventional oven to 180 °C. Roll the dough on the worktop dusted with 5 g flour, place in the tin and press evenly to the edges. Prick with a fork and bake for about 13 minutes. Cool to lukewarm in the tin.
- rectangular tin
- baking paper
- oven
- rolling pin
- fork
Bring the apricot spread to the boil and reduce for at least 1 minute. Pour hot over the base and chill until set.
300 g smooth apricot spread- saucepan
- spatula
Knead the marzipan with the icing sugar and roll to fit the tin. Lay over the apricot, cover and refrigerate overnight.
300 g raw marzipan paste50 g icing sugar- spatula
- rolling pin
- cover
Chop the chocolate and gently melt over a water bath. Unmould the cold slab. Divide the long side into 11 sections and the short side into 7 sections to make small squares. Dip in chocolate using a dipping fork, drain against the bowl and place on baking paper. Let the chocolate set completely.
375 g dark chocolate couverture- knife
- heatproof bowl
- saucepan
- dipping fork
- baking paper
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration