I love the combination of marzipan and milk chocolate! If you’re a fan, these chocolate covered marzipan clusters are going to be your new favorite treat. They’re super easy to whip up and ready in a flash. Perfect for holiday sweet treats, or just because!
Calling all marzipan lovers! These chocolate covered marzipan clusters are my newest temptation.
Marzipan is a sweet, pliable confection made primarily from ground almonds and sugar (or honey), with a small amount of liquid like egg whites or corn syrup to bind it together. It has a smooth but slightly grainy texture and a rich, nutty, sweet flavor.
Marzipan is not the same as almond paste. Marzipan contains proportionally more sugar, and the recipe for it calls for icing sugar instead of granulated sugar.
You don’t need much to make these chocolate marzipan clusters. In fact, just two ingredients will do the trick. So yes, they’re that simple! And if you’re feeling creative, there are plenty of ways to switch things up. Though simple, make sure to still check the full details in the recipe card below.
BAKING TIP: Divide each marzipan potato into six equal pieces. I found this to be the ideal size for the ratio of chocolate and marzipan in these clusters. Aim to cut a larger piece of marzipan into pieces that are about the size of a peanut.
Not sure what the difference is between marzipan and fondant? I’ve got you covered.
Cut the marzipan potatoes into six equal pieces or larger marzipan into peanut-sized pieces.
Next, melt chocolate in a double boiler for a slow and controlled method. This prevents the chocolate from burning and results in a beautiful, smooth texture. You melt two-thirds of the chocolate and then add the remaining chocolate; this is a super simple way to temper the chocolate without a thermometer.
Add the marzipan pieces to the melted chocolate and spoon small mounds onto a baking sheet. After hardening, you will have delicious marzipan clusters within a few minutes!
BAKING TIP: Pop the clusters in the fridge if you’re in a hurry for them to set, but room temperature setting gives a better chocolate sheen. Avoid the fridge for long-term storage, as condensation will make the chocolate ‘sweat’ which makes the texture less pleasant.
You can store these marzipan clusters for about 1 to 2 weeks in an airtight container in a cool, dry place. Make sure they are tightly sealed so that the chocolate does not sweat and the marzipan remains nice and soft.
Yes, you can freeze the marzipan clusters! Place them in a freezer-safe container or bag and store them in the freezer for up to three months. Take them out of the freezer a few hours before use so they can reach room temperature. This way, you can enjoy this treat for even longer!
Whether you’re looking for sweet recipes in preparation for holidays and occasions, or just to satisfy those sweet cravings, I’ve got a growing list of scrumptious clusters that’ll do the trick.
While marzipan is not for everyone, if you do enjoy almond flavor, these next treats should not be skipped!
I prefer making them with milk chocolate. But you can also choose dark chocolate or white chocolate, or even a combination! Regardless of what you choose, make sure it is a good quality chocolate for a beautiful sheen.
Feel free to add chopped nuts, cranberries, or cookie pieces, like Biscoff.
When you use chocolate to make treats like clusters and brownies and bars, the chocolate needs to be tempered. Tempering the chocolate hardens it nicely and doesn’t give it a white haze, but it does give it a crunchy bite. Just what you want! To learn more, check out this article on tempering without a thermometer.
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