Makes about 50:

• 75 g marzipan paste
• 75 g icing sugar
• 4-5 tablespoons pear brandy
• 125 g cream
• 25 g butter
• 200 g dark chocolate coating
• 350 g candied fruit (pears, pineapple or oranges)

Glazing:

• 250-300 g dark chocolate coating

To decorate:

• 50 g white chocolate coating

Makes about 50:

• 75 g marzipan paste
• 75 g icing sugar
• 4-5 tablespoons pear brandy
• 125 g cream
• 25 g butter
• 200 g dark chocolate coating
• 350 g candied fruit (pears, pineapple or oranges)

Glazing:

• 250-300 g dark chocolate coating

To decorate:

• 50 g white chocolate coating

Dominosteine

Preparation:

1. Knead the crumbled marzipan with the sifted icing sugar and 1-2 tablespoons of pear brandy, cover and chill. Bring the cream with the butter to the boil and put to one side. Chop the chocolate coating and melt in the hot butter/cream mixture, stirring constantly with a whisk. Leave to cool and add 3 tablespoons of pear brandy to taste. Cut the candied fruit into slices of about 3 mm. Place the marzipan dough between two sheets of cling film and roll out into a rectangle measuring 17 x 20 cm. Carefully peel off the film and transfer the rolled out marzipan to a platter. Top with the candied fruit.

2. Spread the creamy chocolate mixture over it evenly using a palette knife. Chill in the fridge for 1-2 hours. Dip a large knife into hot water to make sure you cut smooth edges for the dominosteine. Cut the cooled dominosteine mass into 2 x 3.5 cm pieces, chill again. Melt the chocolate coating for the glaze.

3. Line a baking tray with baking paper. Use a chocolate dipping fork to dip the dominosteine into the chocolate coating, drip off and place onto the baking tray. Chop and melt the white chocolate coating to decorate. Add 1-2 drops of water, stir until smooth, then put the chocolate coating into a small greaseproof paper bag. Cut a little off the top and pipe different domino patterns onto the dry glaze. Keep in a cool place.

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