CakeChristmas
CakeChristmas
An assortment of small bites lying on white chocolate discs: dates and prunes with coconut powdered almond heart, and nuts squeezing a small almond ball, no artificial decoration.
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Snow & Ice / Fruit & confectionery

White Marzipan Islands with Dried Fruit

A recipe by CakeChristmas / Updated on 30 October 2026.

Each stuffed fruit rests on a small white chocolate base; three silhouettes keep their materials visible, with the powdered coconut almond.

24 bites on 3 cm bases / Assembly without cooking

12Indicative portions
40 minPreparation
0 minBaking
1 h 15Rest & Cooling
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Each stuffed fruit rests on a small white chocolate base; three silhouettes keep their materials visible, with the powdered coconut almond.

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Original quantity: 12 servings.

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Preparation

  1. Melt the 120 g of white chocolate and set aside 15 g to stick the fruit. With the remaining 105 g, form twenty-four discs of 3 cm, about 4 g each, on baking paper. Let it take 45 minutes.
  2. Check the kernels and open dates and prunes on one side. Share the marzipan in twenty-four portions of about 8 g. Shape sixteen small puddings and eight flattened balls.
  3. Garnish dates and prunes with the boudins and squeeze the eight balls between two walnut kernels. Touch only the visible almond in the coconut.
  4. With the 15 g of reserved chocolate, stick dates and prunes lying on their bases. For nuts, flatten the underside of the almond ball, place the two kernels on either side and stick this flat base to the disc; stay under 3 cm high. Refrigerate 30 minutes.

Preserve and Serve

5 days in the refrigerator, in a closed box.

Baking tips for this recipe

  • Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
  • Prepare containers and utensils before starting mixes to follow the steps without interruption.
  • Watch the texture indicated at each step and respects the rest times before service or assembly.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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