Marzipan, orange, and nuts form the filling of these prune-and-chocolate lollipops. For the chocolate coating, source couverture chocolate, which is ideal for tempering and dipping.
100 g / 3 1/2 oz marzipan paste, grated if firm
50 g / scant 1/2 cup almond flour
50 g / 1/3 cup finely chopped walnuts
25 g / 3 tablespoons chopped green pistachios
15 g / 1 tablespoon orange liqueur or 5 g / 1 teaspoon orange extract with 1 tablespoon water
Zest of 1 orange
24 pitted prunes
200 to 300 g / 7 to 10 oz dark or milk couverture chocolate, coarsely chopped
24 lollipop sticks
1 to 2 tall jars filled with sugar (for setting the lollipops after they are dipped)
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