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To use up leftover marzipan, I made 24 marzipan bon bons. I rolled it into a log with a filling from two types of dried fruit. You can also roll the marzipan jellyroll style, but you will need more marzipan for that. I barely had enough marzipan to enclose the fruit. I sliced it and then dipped it into white chocolate. Amazingly, this did not turn into an overly sweet confection.

1/3 batch of quick marzipan
1/2 cup dried apricots
1/2 cup dried plums
6 squares [6 oz] white chocolate
salt for sprinkling

• Lay a sheet of parchment paper on the counter.
• Place the marzipan on the parchment paper.
• Roll the marzipan into a thin rectangle.
• Arrange the chopped fruit along the longer side.
• With the aid of the parchment paper, roll up the marzipan.
• Pinch the ends together enclosing the fruit.
• You now have a marzipan log with fruit inside.
• Wrap the fruit log and freeze for one hour.
• Remove log from freezer and slice into 24 rolls.
• Chill in the freezer for 30 minutes.
• Meanwhile place the white chocolate in a fry pan.
• On very low heat, partially melt the white chocolate.
• Remove from heat and continue stirring until all the chocolate has melted.
• Dip the chilled rolls into the white chocolate.
• Place on the parchment to solidify.
• Chill in the freezer for 30 minutes.
• Take out of freezer and turn the bon bons over.
• Spoon the remaining melted chocolate on the top.
• Sprinkle salt on the top and set aside.
• Since the bon bons are chilled, the white chocolate will harden quickly.
• Place the bon bons in small confectionary cups.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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