(makes 20 chocolates)

Almond paste, also known as marzipan, is the paste used as the first icing applied to a traditional fruit cake. You will find it at specialty food stores and look for a European version. Apricot fruit paste, like quince paste, is available in the cheese section of the supermarket and is sold primarily as a sweet accompaniment for cheese. Substitute quince, plum or pear paste for apricot if you prefer. This recipe can be served with Dangerously Rich Chocolate Caramel Cake from Astoria

INGREDIENTS

METHOD

• Roll almond paste on a lightly-floured (cornflour) bench to 7mm thickness.
• Cover almond paste with strips of fruit paste and press down to stick. Cut into 2.5cm squares, and then cut each square into triangles.
• Place chocolate into a small bowl and sit it over a water bath of hot water to melt. Do not let base of bowl touch the hot water.
• Once chocolate is three-quarters melted remove chocolate from heat and stir till completely melted.
• Dip (preferably with a dipping swirl) triangles into melted chocolate and place on an aluminium foil-lined tray sitting up on one side to dry.
• Serve immediately or store at room temperature in an airtight container for up to one week.