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Marzipan, orange, and nuts form the filling of these prune-and-chocolate lollipops. For the chocolate coating, source couverture chocolate, which is ideal for tempering and dipping.
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To make the filling, knead together the marzipan, almond flour, half the walnuts, half the pistachios, orange liqueur and half the zest in a mixing bowl. Form into 24 balls.
Pry the prunes open and gently press the balls into the hollow of each prune so that about half of the ball is covered by the prune. Place the balls on a plate with the filling side facing up.
Melt about 1.5 oz [40 g] of the chocolate. Dip the tips of the sticks one at a time in the chocolate and then insert into the filling side of the prunes so that the sticks stand upright. Allow to stand for about 30 minutes until the sticks are firmly anchored in the balls.
Fill a couple of tall jars with sugar and melt the remaining chocolate. Coat the prunes one at a time in melted chocolate and stand them up in the jars so the chocolate can set. As soon as the chocolate starts to set (about 7 minutes), sprinkle the tops with the remaining walnuts, pistachios, and orange zest. Allow to set completely before serving.
100 g / 3 1/2 oz marzipan paste, grated if firm
50 g / scant 1/2 cup almond flour
50 g / 1/3 cup finely chopped walnuts
25 g / 3 tablespoons chopped green pistachios
15 g / 1 tablespoon orange liqueur or 5 g / 1 teaspoon orange extract with 1 tablespoon water
Zest of 1 orange
24 pitted prunes
200 to 300 g / 7 to 10 oz dark or milk couverture chocolate, coarsely chopped
24 lollipop sticks
1 to 2 tall jars filled with sugar (for setting the lollipops after they are dipped)
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