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.

Makes about 50:

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

Glaze:

• 250 – 300 g dark chocolate coating

Decoration:

•50 g white chocolate coating

Makes about 50:

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

Glaze:

• 250 – 300 g dark chocolate coating

Decoration:

•50 g white chocolate coating

Dominosteine

Preparation:

1. Crumble the marzipan and knead together with the sieved icing sugar and 1 – 2 tablespoons of the pear liqueur; cover and chill. Bring the cream and the butter to the boil and set aside. Break the coating into small pieces and dissolve in the hot butter cream, stirring continuously with a balloon whisk. Cool, then stir in 3 tablespoons of pear liqueur. Cut the candied fruit into approx. 3 mm strips. Place the marzipan mix between two pieces of clingfilm and roll out to a rectangle measuring 17 x 20 cm. Carefully remove the clingfilm and place the rolled-out marzipan on a board; top with the candied fruit.

2. Using a palette knife, spread the creamy chocolate mix evenly over the candied fruit. Place in the refrigerator for 1 – 2 hours. Dip a large knife in hot water for an even finish when cutting the dominos. Cut the chilled domino mix into rectangles measuring 2 x 3.5 cm and chill again. Melt the chocolate coating.

3. Line a baking sheet with greaseproof paper. Using a praline fork, dip the dominos in the melted coating; allow the excess to drip off and then place on the baking sheet. For the decoration, break the white chocolate coating into small pieces and melt. Add 1 – 2 drops of water and stir until smooth, then spoon the mix into a small piping bag made of greaseproof paper. Cut off a tiny tip and pipe dots onto the dried chocolate coating. Keep in a cool place.

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