1. Put the sugar and the water in a heavy based saucepan and cook on a low heat until the sugar has dissolved.
2. Add cream of tarter and bring to the boil until the sugar reaches 116oC (240oF) - soft ball stage.
3. Remove from the heat and mix the mixture until it turns cloudy, then add ground almonds and vanilla extract.
4. Add to the pan the egg white and return to a low heat and stir for a couple of minutes until smooth.
5. Place the icing sugar on to a marble surface and pour over the mixture.
6. Work in the icing sugar with a palate knife.
7. Cover the mixture with plastic wrap until cooled.
8. Roll out the marzipan in different colors and put into the desired shape moulds.

For Brownie:

1. Preheat the oven at 180*c
2. Line a mould of 8� with a silver foil and place in a baking tray
3. Cream butter and sugar together with the help of the paddle or with the hands till it is smooth and white in Colour.
4. Start adding eggs slowly and keep mixing.
5. Add the melted chocolate and mix it.
6. Finally add the (flour, walnuts) and fold the mixture gently and pour the mixture to the lined mould
7. Bake it for 25 minutes at 180c.
8. Cool it on the cooling rack.

For Garnishing:

• Spread some melted chocolate on a marble table and let it set.
• Take a steel scrapper and scrap chocolate and put on the top of the brownie.
• Put one or two marzipan fruits to give the Colour to the dessert.

Chef Tips:
Baking of the brownie should be accurate otherwise it will be very hard to eat.