Plums with marzipan

30 plump and juicy Agen plums, destoned

marzipan:
150 g almond flour
90 g sugar
pinch of sea salt
1-3  tbsp cognac (you can use water instead)
1 tbsp honey

chocolate :
300 g 70% chocolate


In a blender, place almond flour, sugar and salt.  Blend. Add honey and 2 tbsp cognac and blend so that it starts to get together. If it starts to resemble marzipan. Take it out and knead for a minute. Add more cognac and mix in if you feel it is missing more moisture. I like that it is more moist for these candies rather than dry.

Fill each plum with a ball of marzipan, closing the filling side.

Melt the chocolate. In a pan, add 2 cm of water and let it boil. Turn the heat to medium and place a bowl on top (I CAN NOT touch the water, only the steam). Add 2/3 of the chocolate and, stirring from time to time, melt it. If you have a thermometer, melt it until it reaches 50 degrees. NOT MORE. Take off the heat, add the rest of the chocolate and mix in. Continue mixing all the time until the mixture reaches 32/30° C degrees. When it is done, the chocolate is ready to be worked with.

Take a plum, place it on a fork, and dip it in the chocolate. Do not roll around. Just dip in, lift out, and drag the bottom along the lip of the bowl to remove the excess chocolate. Drag the bottom along the lip of the bowl to remove the chocolate underneath. Place on a baking paper and let cool completely.

You can make mediants or a chocolate bar if you have leftover chocolate.