Chocolate Truffles

Today i made these..very very sweet though..

Ingredients
1. Almond Marzipan - can be bought from Phoon Huat - only available in 1kg
2. Macadamia nuts - roasted and halved
3. Dark/Milk/White Chocolate - or a mixture
4. Any decorative or nuts you wish to roll your dipped chocs in

Directions
First i tempered the chocolate, strictly speaking, you place the chocolate in a double boiler, make sure the water only simmers and not boiling and no steam can escape or else the chocolate would seize.

Let the chocolate melt and using a thermometer, check the temperature to be around 45 degrees, then take it off the double boiler, here, you're supposed to use a marble slab to cool it down, but really, who can afford one? - at least doing it leisurely. I just left it to cool on top of another pot. Till the temperature drops to about 26 degrees. Then put it back into the double boiler and get the temperature up to 32 degrees for dark and milk chocolate and 29 degrees for white chocolate. This ends the tempering process and just try to keep it at this temperature for the whole of the dipping process.

Taking the marzipan, cut out a portion that you want together with the plastic covering. Then, get rid of the plastic covering which covers the portion that you want and slice into large cubes.

Toast the macadamia nuts and chopped almond nuts. Using your fingers, place one half of the macadamia nut in the middle of a cube of marzipan, roll into a ball and drop into the chocolate, roll around and either place it in the chopped almond nuts or just on its own onto a piece of parchment paper.

After dipping and making whatever else you wish, just place the parchment paper onto a tray and into the fridge, you'll be surprised at how fast it hardens.

ENJOY!