Niederegger marzipan
Niederegger, the most esteemed marzipan in the world, arrived in Deliiicije
People adore marzipan. Little in the confectionery industry can compare with the status of marzipan. Marzipan is one of the most delicate, most colourful and most elegant sweets, a taste on which a significant part of the European tradition of sweets is based. Niederegger is a family business from the German city of Lübeck with over 200 years of tradition, which has celebrated German marzipan. Lübeck marzipan has had protected geographical origin since 1996 and is considered the best in the world.
Marzipan is obtained by mixing ground almonds with sugar. More sugar can be added to the resulting pure marzipan paste. The more sugar is added to the paste afterwards, the cheaper and sweeter it is, and its taste is less complex. If you happen to encounter marzipan through its consumer, lower versions, you may be convinced that you don't like it, because it's too heavy and oversaturated. But when you try top-notch marzipan, it becomes clear why marzipan has such a special place in the world of sweets.
In various traditions, marzipan is made in different ways. German marzipan is made by grinding whole almonds with sugar and toasting the resulting paste, French is made from ground almonds with added sugar syrup, and Spanish is made from bitter almonds, somewhere almond oil or almond extract is added to the paste. Some basic recipes also contain rose water. Marzipan paste must have at least 65 percent almonds.
Classification of German marzipan
Classification of German marzipan
- Consumer marzipan - 50% marzipan paste + 50% sugar
- Lübeck marzipan, top-notch marzipan - 70% marzipan paste + 30% sugar
- Top-notch marzipan - 90% marzipan paste + 10% sugar
- Niederegger's marzipan - 100 % marzipan paste
The secret of top-notch marzipan lies primarily in the quality of almonds, and then in the ratio of almonds and sugar in the paste. At Niederegger, they produce only 100-percent marzipan paste, from almonds from plantations near Alicante in southern Spain, managed by Strait family. Sun-ripened sweet almonds with a characteristic floral-sweet taste are the basis of Niederegger's marzipan. At Niederegger's factories, almonds are first blanched to remove their brown skin, then sorted again to make sure only the best go into the marzipan. After washing in large drums, the almonds are mixed with sugar. The almonds and sugar are ground with rollers to obtain a specific, smooth but grainy texture of the paste and retain the authentic taste of almonds. Niederegger's masters then toast the raw paste in ovens using the almost extinct technique of rotating pots over an open flame. With such toasting, marzipan acquires the fine aromas of baked almonds and dark sugar for which Niederegger's marzipans have become famous. After cooling and resting, Niederegger's confectioners turn the marzipan into more than 300 different sweets. The recipe for marzipan paste with precise ratios of almonds, sugar and rose water is a family secret. Each confection is again tested in an independent laboratory in Lübeck and then goes to the market.
Niederegger classic with dark chocolate
You will recognize Niederegger's marzipan by three things. It is more compact than others, much less sweetened than others, it is grainy so you can feel the texture of fresh almonds, and it has an intense, concentrated nutty taste that explodes on the aftertaste. The dark chocolate (50%) on this version of marzipan goes excellently with Niederegger's recipe. The chocolate is thin, crispy, shiny, finely retouched and in no way distracts the attention from the marzipan but emphasizes its rich flavors.
Niederegger classic with dark chocolate
You will recognize Niederegger's marzipan by three things. It is more compact than others, much less sweetened than others, it is grainy so you can feel the texture of fresh almonds, and it has an intense, concentrated nutty taste that explodes on the aftertaste. The dark chocolate (50%) on this version of marzipan goes excellently with Niederegger's recipe. The chocolate is thin, crispy, shiny, finely retouched and in no way distracts the attention from the marzipan but emphasizes its rich flavors.
Niederegger classic espresso
We couldn't stop eating this Niederegger's marzipan. The intense, deep dark taste and bitterness of espresso match so phenomenally with the emulsion of almonds and sugar that it's hard to say which ingredient is more responsible for this irresistible combination. An additional plus is that besides the aroma and bitterness, the espresso in this sweet also has a line of acid that top coffees have which elevates the whole combination to another level.
We couldn't stop eating this Niederegger's marzipan. The intense, deep dark taste and bitterness of espresso match so phenomenally with the emulsion of almonds and sugar that it's hard to say which ingredient is more responsible for this irresistible combination. An additional plus is that besides the aroma and bitterness, the espresso in this sweet also has a line of acid that top coffees have which elevates the whole combination to another level.
Niederegger classic with orange/pineapple
Citrus in general, and orange specifically, are arguably the best combination of flavors for marzipan. That way the orange raises almond flavors without ruining their elegant sweet aromas. In this marzipan, however, the aroma and tastes of the orange are so discreet that they are barely noticeable. It is clear that the idea is to keep the flavor of top-notch marzipan in the forefront, but with a little more juicy freshness of the orange or at least the aroma of the orange peel this marzipan would be a sensation. The pineapple version is much more successful, although the pineapple is only noticeable far in the background. Something in the exotic sweet aroma of the pineapple perfectly supports the floral taste of almonds.
Citrus in general, and orange specifically, are arguably the best combination of flavors for marzipan. That way the orange raises almond flavors without ruining their elegant sweet aromas. In this marzipan, however, the aroma and tastes of the orange are so discreet that they are barely noticeable. It is clear that the idea is to keep the flavor of top-notch marzipan in the forefront, but with a little more juicy freshness of the orange or at least the aroma of the orange peel this marzipan would be a sensation. The pineapple version is much more successful, although the pineapple is only noticeable far in the background. Something in the exotic sweet aroma of the pineapple perfectly supports the floral taste of almonds.
Niederegger classic pistachio
This is one of Niederegger's most popular marzipans with chocolate. With 10 percent pistachios in the marzipan, it reminds us of the core of a Mozart ball, only it is less sweet and softer, full of nice nutty flavors of pistachios which do not cover the marzipan.
Milk chocolate with marzipan
The first thing that catches your attention when you open this chocolate is its appearance and shine. All the chocolate on Niederegger's marzipans is perfectly polished, has a good snap and is not too sweet even in milk versions. This one is one of the sweeter ones, but it is very thin and well balanced with an excellent filling of marzipan.
Weisbrott
Pure marzipan with 57 percent almonds is the essence of almonds. A well-balanced sweetness and a bomb of silky, creamy, almond grains that you feel under your teeth show why marzipan is such a special sweet. If you want a real surprise, try it with a glass of more substantial chardonnay with more pronounced wood aromas. You will get a taste you will remember.
Strawberry Cheesecake
Niederegger's trendy series of chocolate-flavored breads with various fillings show how different flavors work with marzipan. There is not much experimenting, combinations are sure things like nougat and dark chocolate. Strawberry Cheesecake is marzipan enriched with strawberry jam as the main trump here. The milk chocolate, shiny, crispy, and well-polished, completes the attraction.
Niederegger's trendy series of chocolate-flavored breads with various fillings show how different flavors work with marzipan. There is not much experimenting, combinations are sure things like nougat and dark chocolate. Strawberry Cheesecake is marzipan enriched with strawberry jam as the main trump here. The milk chocolate, shiny, crispy, and well-polished, completes the attraction.
Cherry and white chocolate
For all those who are not marzipan purists, this Niederegger's invention could be a hit. Cherry White Chocolate tastes like bitter cherry liqueur, with pieces of white chocolate that soften and connect it to the dark chocolate that this marzipan is wrapped in. The marzipan here is in the background and its rich floral notes round off the cherry.
For all those who are not marzipan purists, this Niederegger's invention could be a hit. Cherry White Chocolate tastes like bitter cherry liqueur, with pieces of white chocolate that soften and connect it to the dark chocolate that this marzipan is wrapped in. The marzipan here is in the background and its rich floral notes round off the cherry.
Nougat
Marzipan with nougat is a brilliant, classical combination that didn't work here as, for example, in some Mozart balls or pralines. The nougat in this marzipan is completely covered, this is a sweet for those who like very sweet. Niederegger Nuss Nougat tastes of pure marzipan to which hazelnut nougat gives extra sweetness, just like milk chocolate.
Marzipan with nougat is a brilliant, classical combination that didn't work here as, for example, in some Mozart balls or pralines. The nougat in this marzipan is completely covered, this is a sweet for those who like very sweet. Niederegger Nuss Nougat tastes of pure marzipan to which hazelnut nougat gives extra sweetness, just like milk chocolate.
Double Chocolate
Chocolate concentrate, this is another Niederegger's sweet for lovers of serious flavors. Creamy chocolate in marzipan in combination with the bitter dark chocolate with which Double Chocolate is wrapped and brandy, gives quite a complex chocolate sweet in which you are greeted by rich marzipan and escorted by fine alcoholic notes.
Chocolate concentrate, this is another Niederegger's sweet for lovers of serious flavors. Creamy chocolate in marzipan in combination with the bitter dark chocolate with which Double Chocolate is wrapped and brandy, gives quite a complex chocolate sweet in which you are greeted by rich marzipan and escorted by fine alcoholic notes.
Niederegger is the most esteemed world producer of marzipan, and their candies, tablets and loaves of pure marzipan paste are available in Deliiicije stores just before Christmas.
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