Marzipan Chocolates



Soak the nuts in the brandy or amaretto overnight. Drain on paper towel before wrapping individual almonds in a small piece of marzipan.

Place chocolate in the top of a double-boiler saucepan and gently heat until melted. Skewer filling with a cocktail stick and dip into the melted chocolate.

Leave to set on a plate, or place the cocktail sticks into something flat and solid (e.g., a large potato cut in half) until the chocolate is set.

Once cool you can further decorate by sprinkling coca powder over the top. Allow to set before serving. 



  • 80g dark chocolate
  • 300g marzipan
  • 20 whole blanched almonds
  • 2 Tbsp amaretto or brandy
  • Coca powder, for dusting