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Message: <blockquote data-quote="Dancing Badger" data-source="post: 2662180" data-attributes="member: 580119">Still on the subject of "sweet stuff", home-made marzipan petit fours have always featured in our house at Christmas.  I've always been something of a marzipan addict and (ridiculously) almost my first thought on my T2 diagnosis at the start of the summer was, "What am I going to do about Christmas?!".  Since then, I've discovered plant-based icing sugar, which I can use to make virtually carb free almond paste, and I'm planning to dip the petit fours in chocolate, which I've not done before.  Sadly, I've not had much success in the past with tempering chocolate and I'd be really grateful for some advice as to how to achieve something approaching a glossy finish.</blockquote>

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