"This very rich Mexican candy is something like a giant peanut butter cup made
with dark chocolate and slightly grainy, freshly ground peanuts. As the name indicates,
it is a Mexican adaptation of marzipan, substituting peanuts for ground almonds."
4 cups unsalted roasted peanuts
1 cup granulated sugar
6 ounces semisweet
or bittersweet chocolate
Grind peanuts fine in food processor.
Add sugar and process into a compact paste.
Divide into 12 equal pieces.
In a 2 1/2-inch diameter ramekin, mold each piece into a thick disk. Remove disks
from mold carefully.
Melt chocolate in double boiler and keep warm.
Spoon 1 generous tablespoon melted chocolate onto wax paper. Carefully place
1 peanut disk on top and move around to cover entire bottom of disk with chocolate.
Then enrobe top and sides with chocolate.
Repeat the process to enrobe remaining disks.
Place candies, still on wax paper, in refrigerator, until ready to serve.
Source: Presented by Charles Perry, L.A. Times article, Peanut Butter: A
Stirring Tale, 3/10/94