These gluten-free chocolate and almond marzipan twists are totally divine, and the perfect winter warmer treat when they're fresh out the oven. mmmmmhmmm. Plus, you get to practise braiding, but on PASTRY👯! What's not to like?

This weeks star baker is @glutenfreerhii who used our superdelicious Goji and Orange bar to make this fabulous treat. Rhianne is a recently diagnosed coeliac with a sweet tooth who is learning to adapt to a gluten free diet. We think she's doing an awesome job judging by this badboy 😘 Check out her blog if you want some #coeliacsupport, recipes and reviews for an easier gluten free life.


chocolate twist 

Serves: 1-4, depending on how hungry you are

Time to make: 15 minutes

Time to bake: 15-20 minutes


2 Doisy & Dam Goji & Orange bars

1/2 a pack of natural marzipan

1 box of gluten free ready rolled puff pastry sheet

Flaked almonds

1 egg



Preheat your oven to 200 degrees and place a baking tray in the oven with a sheet of baking paper on to warm up. Then, take the puff pastry out of the box and roll out, keeping it on the paper it is wrapped in.

Next, let your stress out by kneading the marzipan to make it less firm, and roll it into a lovely little marzipan ball. Then cut it in half and put one half away (save this for something else delicious). Roll the marzipan to the size of the chocolate bar in both width and depth and place the marzipan vertically in the centre of the puff pastry, with the chocolate bar on top, like a pastry, marzipan and choc sandwich. 

marzipan twist

Cut diagonal lines in the pastry, starting at the top left corner of the chocolate bar and cutting away from it, leaving about an inch between each line. Do this on both sides of the bar, so it looks pleasingly symmetrical.

cutting the pastry for braiding

It's time to remove the corner pieces of the pastry. This is how yours should look:

shaped pastry

Hooray! It's plaiting time!

Fold over the top and bottom flap of the pastry over the chocolate. Starting from the top, fold the diagonal stripes of pastry over the chocolate, alternating between the left and right piece, until you reach the bottom. Place it onto the preheated baking tray and then whisk an egg in a cup. Brush the whisked egg over the braid and artfully sprinkle almonds on top. By this point, it should be looking like this:

braided pastry

Place this beauty in the oven for 15-20 minutes on 200 degrees and wait eagerly. 

Remove from the oven when golden brown and place on a cooling rack. When the braid has nearly cooled, place 8 pieces of chocolate in a dish and microwave it for 2 minutes in 30 seconds intervals, with a bit of stirring in between. Now - you guessed it! Artfully drizzle it over the braid. Everything must be artful.

finished almond twist

...Slice and serve, best warm with a scoop of vanilla ice-cream! Enjoy. 

Want to make this? Here's how to get your hands on our chocolate ...

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