Makes about 50:

• 75 g marzipan
• 75 g icing sugar
• 4-5 tbsp pear liqueur
• 125 g cream
• 25 g butter
• 200 g dark chocolate coating
• 350 g candied fruit (pears, pineapple or oranges)

Glaze:

• 250 – 300 g dark chocolate coating

Decoration:

•50 g white chocolate coating

Makes about 50:

• 75 g marzipan
• 75 g icing sugar
• 4-5 tbsp pear liqueur
• 125 g cream
• 25 g butter
• 200 g dark chocolate coating
• 350 g candied fruit (pears, pineapple or oranges)

Glaze:

• 250 – 300 g dark chocolate coating

Decoration:

•50 g white chocolate coating

Dominosteine

Preparation:

1. Crumble the marzipan and knead together with the sieved icing sugar and 1 – 2 tablespoons of the pear liqueur; cover and chill. Bring the cream and the butter to the boil and set aside. Break the coating into small pieces and dissolve in the hot butter cream, stirring continuously with a balloon whisk. Cool, then stir in 3 tablespoons of pear liqueur. Cut the candied fruit into approx. 3 mm strips. Place the marzipan mix between two pieces of clingfilm and roll out to a rectangle measuring 17 x 20 cm. Carefully remove the clingfilm and place the rolled-out marzipan on a board; top with the candied fruit.

2. Using a palette knife, spread the creamy chocolate mix evenly over the candied fruit. Place in the refrigerator for 1 – 2 hours. Dip a large knife in hot water for an even finish when cutting the dominos. Cut the chilled domino mix into rectangles measuring 2 x 3.5 cm and chill again. Melt the chocolate coating.

3. Line a baking sheet with greaseproof paper. Using a praline fork, dip the dominos in the melted coating; allow the excess to drip off and then place on the baking sheet. For the decoration, break the white chocolate coating into small pieces and melt. Add 1 – 2 drops of water and stir until smooth, then spoon the mix into a small piping bag made of greaseproof paper. Cut off a tiny tip and pipe dots onto the dried chocolate coating. Keep in a cool place.