The Chocolate Life

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So I am wondering what you all do to get marzipan for your chocolates....I want to make a chambord marzipan, roll it out and cut it into diamonds. Possibly use it in another truffle as a layer...


I just can't decide which to buy, when I was at the CIA we used what I thought was almond paste, because by itself tasted like nothing much. We added a lot of confectioners sugar and port to it. The only thing I didn't take notes on...


So what are your thoughts...

thank you.

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