Chocolate Marzipan (no cook)

Prepare the cashew powder: Pulse grind the cashew nuts in small batches.

Add about ½ tsp icing sugar while grinding each batch (helps prevent oil release).

Sift the powder and regrind any coarse bits.

Repeat till all cashews are finely ground and sifted.

Make the marzipan dough: Transfer the cashew powder to a large bowl.

Add almond essence and rose water.

Add 2 cups icing sugar (200 ml cup measure) and mix gently with a spatula.

Adjust sweetness & texture: Taste and gradually add more icing sugar. Here, an additional ½ cup + ¼ cup icing sugar was added.

Mix until it comes together into a soft dough. You can use your hands for better binding.

Shape: Press the mixture into silicone or rubber moulds. Gently demould and place on a tray.

Drying: Let them dry at room temperature for 3–4 hours.

Chocolate Coating: Melt chocolate (double boiler method). Let it cool slightly, then mix in 1 tsp icing sugar.

Coat the marzipan: Dip or coat each piece with melted chocolate.

Place on a tray and refrigerate overnight.

Final touch (next day): Melt white chocolate and drizzle over for decoration.

What is Double Boiler Method? (Simple Explanation)

Take a saucepan with a little water and bring it to a gentle simmer. Place a heatproof bowl on top (make sure it doesn’t touch the water).

Add chopped chocolate into the bowl. Stir gently till melted smoothly. This method melts chocolate slowly and evenly without burning it.

Decoration Ideas: Drizzle white chocolate. Add colourful sprinkles. Serve as is for a rich, elegant finish

Tips:

Always add icing sugar gradually to control sweetness.

Do not over-grind cashews (can release oil)

If mixture feels sticky, add a little more icing sugar

If too dry, add a few drops of rose water