Elderberry marzipan chocolates

 In Chocolate candy & confectionery, Recipes

The Ferme Maury is a small farm facing the sea in Saint-Edouard-de-Kent. We met the owner Denise and willing worker Julie at Shediac market. Intrigued by their elderberry syrup, we were really happy when they both get really excited about our challenge and making a chocolate recipe with it. They offered to host us for a day so we could experiment something. As soon as we arrived at the farm we were seduced by the beauty of the place. Denise and her husband Serge grow many fruits and vegetables with great passion. They also make excellent juices and wines. Then, they get this fantastic elderberry syrup. It’s one of Serge’s secret recipe. It’s very tasty and it’s also a wonderful natural coloring. Also, to keep that beautiful purple colour, we made an elderberry marzipan stuffing enhanced by the white chocolate.

Elderberry marzipan chocolates


  • 300 grams almond powder
  • 150 grams elderberry syrup
  • 1 egg white
  • 1/4 lemon juice


  • 300 grams white chocolate

Mix the almond powder, elderberry syrup, egg white and lemon juice. Place in a square pan covered with parchment paper. Film and refridgerate for 1 hour.

Temper the white chocolate. Apply a thin layer of white chocolate on the elderberry marzipan square with a brush. Turn it over on a cutting board covered with parchment paper. Cut small squares. Refridgerate for 10 minutes. Then, dip the squares into the tempered white chocolate. Refridgerate for 10 minutes and then, leave at room temperature for one day before serving.

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