On Easter Sunday, Thea Tammeleht, co-founder of Nordic Kandie Magic, a gourmet marzipan e-store, tells Phorum Dalal the secret to whipping up perfect marzipans
The legend of the marzipans began in Tallinn, Estonia, in the 15th century. A councilman was unwell and the head pharmacist’s apprentice, Mart, was asked to make a medicine. Since he had to consume it before administering it to the royalty, Mart decided to make the medicine tasty by adding almonds and sugar. The councilman loved it and called it Mart’s Bread, which soon found its way into towns across Europe. Over time, it came to be known as marzipan.
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Thea Tammeleht, who hails from Estonia, has been making marzipan from a traditional family recipe. She founded Nordic Kandie Magic (NKM), along with her Indian partner, Thomas Abraham, in February this year. The company offers authentic gourmet marzipan treats.
The duo uses mamra almonds that are imported from Iran. “We choose almonds the way grapes are grown and chosen for creating the finest wine,” says Tammeleht. NKM’s marzipans are covered with edible gold. “Our edible gold and silver are imported from a factory that has been supplying to royalty since 1820. We use Belgium chocolate and natural flavours,” says Tammeleht, whose marzipans are vegetarian, gluten and cholesterol free.
To order, log on www.marzepan.com, which delivers nationwide.
>> 1½ cup almonds
>> 1 ½ cup sugar, powdered
>> Rose water
>> Natural colours (optional)
>> Soak the almonds until you’re able to remove their skin. You can also blanch them
>> To blanch, place the almonds in boiling water for one minute. Drain and rinse them with cold water
>> Dry the almonds and peel the skin
>> Churn them into crumbs
>> Add the powdered sugar and rose water and process the mix until clumps form
>> Place the paste into a bowl and mix well
>> Form into a ball and add one or two drops of natural colour
>> Use moulds or shape them with your hands
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