Moroccan Almond and Chocolate Snake

500 g Marzipan 8 Phyllo sheets 1 egg, whisked 5 ml Fine Cinnamon 300 g Chocolate 125 ml Cream 1 orange Zest

Preheat oven to 200°C 1. Roll marzipan in 4 snakes about thumb thickness 2. Place one Phyllo sheet on surface. Brush with egg and sprinkle lightly with cinnamon. Place 1 sheet on top of another. 3. Do this with the other sheets. You should have 4 thicker sheet at the end 4. Melt chocolate and cream over a double boiler. Add orange zest and let cool down. 5. Spread ¼ of chocolate over 1 sheet. 6. Place Marzipan snake op top side of sheet. Gently roll up until a thicker snake 7. Place log in centre and roll up to look like a snake. 8. Do the same with the other 3 logs 9. Join the logs by interlocking the ends. 10. Bake for 15-20 min, or until golden brown. 11. Cool down and dust with icing.

  • Black Twitter Icon
  • Black Facebook Icon
  • Black Instagram Icon

#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria