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1
On a work surface dusted with some of the confectioners sugar, knead the Grand Marnier and chopped candied orange peel into the marzipan (see page 31) until thoroughly blended (about 2 minutes).
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2
Add more confectioners sugar as needed to keep the marzipan from sticking.
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3
Dust a work surface with some of the confectioners sugar and roll out the marzipan to 1/4 inch thick.
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4
Line a baking sheet with parchment or waxed paper.
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5
With a 1 1/2-inch-diameter heart-shaped cutter, cut hearts out of the marzipan.
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6
After every few cuts, dip the cutter in some of the confectioners sugar, shaking off the excess, to keep it from sticking.
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7
With a flexible-blade spatula, transfer the marzipan hearts to the prepared baking sheet.
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8
Press a sliver of candied orange peel into the center of each heart.
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9
Let the hearts air-dry at room temperature (about 1 hour).
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10
Place each heart in a paper candy cup.
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11
In a tightly covered container wrapped in several layers of aluminum foil, the hearts will keep for 2 weeks in the refrigerator.
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12
They are best eaten at room temperature.
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13
Ginger Marzipan Hearts: Substitute finely chopped crystallized ginger and slivers of crystallized ginger for the candied orange peel.
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14
Chocolate Ginger Marzipan Hearts: Cut out the ginger marzipan hearts, transfer to a lined baking sheet, cover with plastic wrap, and refrigerate for 1 hour.
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15
Dip the hearts in tempered bittersweet chocolate as above.
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16
Place a sliver of crystallized ginger in the center of each heart before the chocolate sets up.
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17
Chocolate Orange Marzipan Hearts: Cut out the marzipan hearts, transfer to the lined baking sheet, cover with plastic wrap, and refrigerate for 1 hour.
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18
Line a baking sheet with parchment or waxed paper.
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19
Melt and temper 12 ounces of bittersweet chocolate (see pages 2530).
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20
Remove the hearts from the refrigerator and place a heart in the tempered chocolate, coating it completely.
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21
With a dipper or fork, remove the heart from the chocolate, carefully shake off the excess chocolate, and turn the heart out onto the paper.
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22
Repeat with the remaining hearts.
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23
After dipping 4 hearts, place a sliver of candied orange peel in the center of each heart before the chocolate sets up.
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24
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
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25
Place the hearts in paper candy cups.
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26
In a tightly covered container wrapped in several layers of aluminum foil, the hearts will keep for 1 month in the refrigerator.
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27
They are best eaten at room temperature.
