I bought 2 sizes so that I can make large marzipanbrot and also the indiviual pieces. They are both rectangles with a semi-cylindrical top. These moulds are heat-proof and the larger one could also be used to bake individual cakes. The large ones do take quite a lot of marzipan and chocolate to fill and although there are 9 sections in the mould, I have never made more than 6 at one time.

Make the marzipan before starting on the chocolate. If it has been in the fridge, lift it out in good time so that it can come up to temperature.

Line your work surface with 2 pieces of baking paper. The one nearest to you, you will try to keep clean (you won’t!), the other is for excess chocolate. There will be no chocolate wasted. All gets recycled.

Melt and temper the chocolate and pour into the moulds. Pour in too much to coat the sides of the casings, tilt the mould to each side. Sometimes, pinching the mould from underneath can encourage the chocolate to cover an area that has been missed. Tip the mould upside over your second piece of baking paper to collect any excess chocolate.

Put the mould on a small baking tray and place in the fridge to set.

When the chocolate has set, you may notice that you have some small sections missing. I use a silicone pastry brush to fill in any small gap. Don’t use a bristle pastry brush!

Chop off small sections of your marzipan. I use a dough scraper to slice it. Roll the marzipan into smaller sausage shapes so that you can break off pieces and push it into the mould. Press down very gently to make sure it reaches the bottom of the cavity and leave the top surface as flat as possible. Fill each cavity until about 1mm to 2mm from the top depending how thick you want the chocolate base to be.

Melt and temper another batch of chocolate and pour over the surface of each cavity. Use a confectioner’s pallet knife to smooth over. Put back into the fridge.

When the chocolate on your baking paper has set, you can gently scrape it off into a plastic box for next time. Any chocolate on the silicon pastry brush will also break off and can be re-used.

After an hour, take the mould out of the fridge and press the marzipanbrot out of each section. If necessary, take a sharp knife to trim