I've long sought a grown-up candy bar and think I've finally found it. The Lübeck Marzipan on the dessert menu at Koloman, a French restaurant in Flatiron, has the scent of an almond cake, the crunch of brittle, the chewiness of a great macaroon and the waves of chocolate that say candy bar.
I asked Emiko Chisholm, the pastry chef at the restaurant, to come by our test kitchen to show me how to make this magical confection.
