Prepare your ingredients

Cover almonds with boiling water and leave for 5 min. Drain and peel the skin (it will come off easily).

Fry peeled almonds on medium heat for 10 min stirring constantly. Grind in a food processor and set aside

Add water and sugar to the pan and turn into caramel stirring constantly on medium heat (sugar should be dissolved completely).

Add grind almonds to the pan and stirring constantly heat through for 4 more min. Let to cool down and grind in a food processor one more time.

Cover the tin (the one that you would use to bake bread) with plastic wrap and put dried apricots on the bottom (set aside a couple for decoration). Cover with half of the marzipan mixture and level up pressing slightly into the surface. Add a layer of washed grapes and blueberries. Cover with the remained marzipan mixture, level up and press slightly. Cover with plastic wrap and put into the fridge for 6 hours

Gently remove your marzipan log from the tin and turn over into the plate.

Melt the chocolate, mix in the honey and dilute with 3 tbsp of water if the chocolate mixture is too thick. Cover marzipan log with chocolate and decorate with julienned dried apricots.

Bon Appétit!