First, I'm going to make a soft marzipan. Usually, marzipan is made by kneading almond powder with sugar powder and egg whites. I used honey powder instead of sugar powder. I added bamboo leaf powder to make it colorful. Green tea powder is a little dark, but bamboo leaf powder is a little bright. You can use Matcha powder. I prepared 1 egg white. Each egg is different in size, so you have to adjust it by adding it little by little to see the toughness of the dough. I added 1ts of vanilla extract to make it smell.

Put all the ingredients in and don't put all the egg whites from the beginning, but look at the toughness of the dough. I put in about four-fifths of a minute.

I thought it'd be good to put the crunchy nuts in the marzipan, so I chopped the pecans from the hand blender. If you mince it too finely, it will not have a chewy taste, so chop it while looking at the condition. Turn it around, open it, and then open it again.

Add chopped pecans to the dough and mix again

If all the pecans were mixed well, I measured 15g each on the electronic scale with the same amount. If you do it roughly with your hands, the size is jagged. Even if it's annoying, it's better to measure it accurately on an electronic scale. After measuring it, I made it square and cut the transfer paper a little bigger than the size of the marzipan with scissors. You can buy the transfer papers at the chocolate site. Transcription paper is made of sugar, starch, and food coloring on OPP paper. If you put the coated chocolate on it before it hardens, it will come out on the chocolate.

I boiled water in a pot to temper dark chocolate.

Put boiling water at the bottom of the double boiler and melt dark chocolate on top of it to start tempering. If it's about 45 to 50 degrees, the chocolate melts perfectly. Don't leave it alone. You have to keep stirring to make it melt.

Transfer the chocolate raised between 45 degrees and 50 degrees to a cold place, lower it to 27 degrees, and raise it back to 31 degrees, which is the end of tempering.

Coat the tempered chocolate with the molded marzipan. Soak it in, scoop it up, and let all the chocolate flow out for a while

Place the cut transfer paper on top of the coated vinyl and harden it in a cool veranda or refrigerator

If you lift up the transcription paper, the chocolate has the same pattern. Isn't it too easy?