To use up the 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.
MARZIPAN BON BON
1/3 batch of quick marzipan1/2 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.
