Orange Confection

Knead together raw marzipan, fine sugar and orange peel with the dough hook. Wrap a good 1/4 of the mixture in aluminum foil and set aside. Knead the candied orange peel and orange liqueur into the remaining marzipan mixture.

Dust the surface with fine sugar and roll out the mixture to a thickness of 2 cm. Pierce round cookies (O about 3 cm). Roll out the reserved marzipan mass thinly and cut small flowers (O about 4 cm), squeeze them a little bit in the middle, so that a half-closed flower is formed. Let dry a little.

Cut the semi bitter cooking chocolate and mix it with the coconut fat in a small saucepan in a water bath at low temperature until smooth. Dip the marzipan cookies completely in cooking chocolate and fish them out with a larded fork (praline fork). Scrape off excess cooking chocolate around the edges, and set the cookies on parchment.

Mix the granulated sugar, orange juice and orange liqueur to a thick consistency and coat the marzipan flowers with it.

Place a piece of candied orange peel in the center of each flower. Place one flower at a time on a marzipan cookie covered with cooking chocolate.

Ha*****

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