ORANGE BLOSSOM CANDIES

Preparation Method :

• Mix the marzipan with the sifted powdered sugar and the grated orange rind. Wrap about one-quarter of the mixture in aluminum foil and set aside.
• Mix the rest of the marzipan with the finely chopped candied orange peel and the orange liqueur.
• Sprinkle the sifted powdered sugar over a work surface and roll out the marzipan mixture on it to a thickness of around 1 cm. Use a cookie cutter to cut out circles 1 inch in diameter.
• Roll out the remaining marzipan mixture as thinly as possible and cut out small flowers about 4cm in diameter. Press these tightly in the center to create half-closed flowers and let these dry.
• Chop the plain chocolate finely and mix with the coconut oil. Melt in a bain-marie or basin over hot water on medium heat until it becomes smooth and creamy.
• Dip all the marzipan candies in the couverture, using a small fork or toothpick. Let the candies drain on a cake rack and arrange them on wax paper.
• Stir the sifted powdered sugar with the orange liqueur and orange juice until smooth and spread this over the marzipan flowers.
• Put a piece of diced, candied orange in the middle of each flower and place a flower on each candy.
• Put the candies in paper cups. They can be stored in a cool place for about two weeks.