The previous time that I reviewed marzipan, I learned that it is often covered in chocolate as a means of preservation and not because people don't believe that almond paste is awesome all by itself. Of course, Americans in general aren't big into the joys of marzipan because most of what they are exposed to is pretty crummy quality stuff. In fact, I'm pretty sure that I've only experienced some of the worst marzipan, but that's okay. I like bad frozen pizza, so there's no reason not to embrace my inner poor sense of taste and enjoy the worst that the world has to offer in multiple respects. I am nothing if not open to new experiences all across the lower end of the snack food spectrum.
I do not know if this Schluckwerder marzipan is supposed to be good or poor quality stuff. I do know that it was relatively cheap compared to some other types. This 50 gram/1.76 oz. "loaf" (yes, they seem to call these things "loaves") was a mere $1.29 at a European import market that I visited several weeks ago. You can find it online from the German Deli, though the sizes that are in stock at any given time varies. I do know that "Schluckwerder" sounds like a name that would get used in a Monty Python sketch about Germans and that means it is a cool name.
I can't help but note that the packaging is reminiscent of Neideregger marzipan, which I've heard is the bee's knees of mass market marzipan. It's also much more expensive than this so my cheap ass has not yet tried it. However, I will, eventually, pay for the experience.
Since marzipan goes nasty quickly, sealing it in chocolate is a way to keep it a little fresher, so I stupidly cut it into 4 portion-controlled pieces. I forgot about the "sealing" aspect before I did this, but I do expect to keep it in a sealed container in the refrigerator and eat it all up over 4 days. Hopefully, that will stop it from turning into some mutant almond paste monster before I can devour it.
In terms of the marzipan itself, I'm pretty happy with it. It's not as sweet as some varieties, and the chocolate is less of a hindrance than in some candies. The coating isn't especially sweet or strong in flavor, so it tends to mainly function as the sealing agent. However, that is not to dismiss it as flavorless or waxy (which a sealant may be seen as). It's just enough to add a hint of chocolate and a crispy texture. This is not a fatty chocolate so it's not especially soft, but that's okay because almond paste has enough fat to carry the day.
The almond paste was what I'd call "fine". It wasn't as good as the best I've had, but it wasn't bad. It reminded me a bit of coconut in terms of texture and wasn't really as sweet as the Mozart brand. This is somewhat of a plus, but the flavor seemed a little "flatter" than I might like.
If I was in the mood for marzipan, this would certainly do me, though it's a little like eating a Hershey's Kiss for a chocolate fix instead of a nice bit of Lindt (which is one of the best consumer-level, mass market chocolates in my experience). For the price, I'm not complaining, but I can't say that I'm going to run out and stock up.