Easy Homemade Chocolate Marzipan (Schokoladenmarzipan)

by: Sylvie Fulson  /  Oma Gerhild's daughter-in-law and plant-based cook

Who doesn’t love the combination of almonds and chocolate? If you enjoy traditional marzipan and love chocolate, this chocolate marzipan recipe brings the two together in one delicious treat!

Jump to recipe ⇣

Homemade chocolate marzipan, sliced and ready to enjoy. This easy, no-bake treat combines almond flour and cocoa for a delicious chocolate twist on traditional marzipan.

This naturally vegan recipe takes just 5 minutes to make and is perfect for enjoying with a cup of coffee or tea.

Made with finely ground almonds, powdered sugar, and cocoa powder, this easy variation of traditional eggless marzipan is especially nice at Christmastime, but can be enjoyed all year long.

Top Tips for Best Results

• Avoid over-processing and over-kneading: Just like traditional marzipan, chocolate marzipan can become oily if processed or kneaded too long, causing the almonds to release their oils.
• Add water gradually: Start with the amount of water listed in the recipe. If the mixture is too dry, add a little more, just ⅛ to ¼ teaspoon at a time, until it holds together. Too much water will make the dough sticky.
• Adjust sugar and cocoa to taste: Adjust the sweetness and chocolate flavor to your liking. Add a little more powdered sugar for sweeter marzipan, or increase the cocoa powder for a deeper chocolate flavor. Keep in mind that changing these amounts may affect the texture, so adjust the liquid as needed.

Is Chocolate Marzipan Traditionally German?

Traditional German marzipan is made primarily from finely ground blanched almonds and sugar.

This chocolate marzipan recipe is a delicious variation of the original, with cocoa powder and vanilla extract added for a rich chocolate-almond flavor.

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How to Make Homemade Chocolate Marzipan

Start by placing the almond flour, powdered sugar, and cocoa powder in the bowl of a food processor.

Process until the mixture is well combined.

Next, add the almond extract, vanilla extract, optional rosewater, and water.

Process just until the mixture becomes crumbly but holds together when pressed. (The mixture may even come together into a ball.)

Turn the mixture out onto a clean surface.

Knead and shape it into a log.

Slice and enjoy immediately, or wrap the log tightly in plastic wrap and refrigerate for later.

Different Ways to Enjoy Chocolate Marzipan

For a little extra flavor, try adding one of the following when making chocolate marzipan:

• Orange extract
• Orange or lemon zest
• Cinnamon or other warming spices (especially delicious at Christmastime!)
• Rum or amaretto (replace an equal amount of water)

You can also shape the chocolate marzipan into small balls and roll them in powdered sugar or shredded coconut. They make lovely homemade gifts!

Chocolate marzipan is delicious on its own, especially when served with a cup of coffee or tea.

Storage Tips

• Room Temperature: Chocolate marzipan can be stored at room temperature for 1 to 2 weeks if you wrap it tightly with plastic wrap, place it inside an airtight container, and keep it in a cool, dark place.
• Fridge: Thanks to its high sugar content, chocolate marzipan can last several weeks in the fridge. Just be sure to wrap it tightly in plastic wrap and place it in an airtight container or sealable plastic bag. Bring it to room temperature before using.
• Freezer: Well wrapped and contained, chocolate marzipan can last 3 to 6 months in the freezer.

Substitutions

Almond flour: You can use whole, chopped, or slivered blanched almonds (skins removed) and grind them into a fine flour.

Powdered sugar: You can make homemade powdered sugar by blending granulated sugar until very fine, although the texture may not be quite as smooth as store-bought powdered sugar.

Cocoa powder: Carob powder is often used as a caffeine-free alternative to cocoa powder. It has a naturally sweeter, slightly different flavor, although it hasn't been tested in this recipe.

Almond extract: You can omit the almond extract and just use vanilla, or try orange extract.

Vanilla extract: You can omit the vanilla extract, but it really helps enhance and deepen the chocolate flavor.

Rosewater: Rosewater is optional. For a twist, you can also try orange blossom water.

Water: For sweeter marzipan, try replacing some or all of the water with a liquid sweetener such as agave nectar or light corn syrup. Add gradually until the mixture holds together.

Print Recipe

Easy Homemade Chocolate Marzipan (Schokoladenmarzipan)

Who doesn’t love the combination of almonds and chocolate? If you enjoy traditional marzipan and love chocolate, this chocolate marzipan recipe brings the two together in one delicious treat!

Prep Time:

5 minutes

Total Time:

5 minutes

Servings:

4 servings

INGREDIENTS:

• 1 cup plus 3 tbsp (112 g) almond flour (finely ground blanched almonds)
• ⅔ cup (84 g) powdered sugar
• 2 tbsp (10 g) cocoa powder
• ½ tsp (2.5 ml) almond extract, or to taste
• ½ tsp (2.5 ml) vanilla extract
• 4½ tsp (22.5 ml) water, plus more if needed
• ½ tsp (2.5 ml) rosewater, or to taste (optional)

INSTRUCTIONS:

1. Place the almond flour, powdered sugar, and cocoa powder in a food processor and process until combined.
2. Add the almond and vanilla extracts, optional rosewater, and water. Process briefly until the mixture becomes crumbly but holds together when pressed. It may also form a ball. If the mixture is too dry, add a little more water.
3. Once the mixture holds together, turn it out onto a clean surface. Knead briefly, then shape it into a log.
4. Slice and enjoy, or wrap the log tightly in plastic wrap, place in an airtight container, and refrigerate or freeze for later use.

NOTES/HINTS:

• I prefer to weigh the ingredients. It’s quicker, less messy, and more accurate.
• If the mixture is too dry, add just ⅛ to ¼ teaspoon of water at a time. Be careful not to add too much or over-process the mixture. If it becomes sticky, add a little more almond flour or powdered sugar.
• For sweeter marzipan, try using a liquid sweetener such as agave nectar or light corn syrup instead of water.
• This chocolate marzipan also makes a lovely homemade gift!

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.