10/3/17: SMALL, VERY SMALL SHOP OPENING AT THE ICA IN LONDON. GRAB IT WHILE YOU CAN HERE. EVERYTHING ON THIS SITE IS NOT FOR SALE AND IS PART OF AN ARCHIVE. INTERESTED IN THE ARCHIVE, THE WHOLE THING? WRITE US AT INFO@KIOSKKIOSK.COM. THANKS.
5.5" x 1.5"
Almond Paste, Sugar, Apricot Kernel Paste, Cocoa Butter, Cocoa Mass, Glucose Syrup, Flavorings, Emulsifier & Vanillin
Nice thing Marzipan, if you can get the good kind. If you get the bad kind, don’t bother. For example, sometimes you might see a big tube of marzipan in the baking section of the grocery store. Stop. Don’t do it. It will ruin your view of marzipan forever. Another scenario: you go to a fancy chocolatier, and they have marzipan, but it’s covered in alternating white and dark chocolate stripes. STOP. Do yourself a favor and don’t eat it. It will ruin your view of marzipan forever. Marzipan is a tricky item. It just has to be right or it goes oh so wrong. You want the simple, good quality stuff. Luckily, you are looking at it right now.