The marzipan: Prepare a frosting sugar by cooking sugar, water and vanila. Cook on a very low heat until the syrup becomes very thick and sticky. If you use a density meter it should read 37 to 38 degrees. Mix with almonds which have been ground to a very fine powder, on a marble surface. We obtain a white paste used in all recipes for petits fours. The cherries: They can be fresh, brandied or sugared. Take the pips out. If they are too wet, roll them in some icing sugar to dry them. The chocolate coating: mlet white chocolate with water and keep warm in a double boiler. Divide the marzipan into small balls. Take one ball, shape it around one cherry. Skew it on a tooth stick and dip it into the chocolate. Cool on a marble. Recipe by: Jean-Pierre Haddad
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|Serving Size: 1 Serving (622g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 361 (25%)|
|Amt Per Serving||% DV|
|Total Fat 40.1g||53 %|
|Saturated Fat 24.3g||121 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 26.2mg||8 %|
|Sodium 113.9mg||4 %|
|Potassium 362mg||10 %|
|Total Carbohydrate 274g||81 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 273.8g|
|Protein 7.3g||10 %|
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Calories per serving: 1448
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