Will make about 40
Cooking time: about 45 min.
Can not be frozen
250 g [9 oz] raw marzipan *
3 tablespoons brandy or port wine, or
a few drops of rum essence and water
About 200 g [7 oz] dark chocolate
* 100 g / 1 cup ground almonds, 2-3 tbsp agave nectar, 1/4 tsp almond extract,
optional: 1 tsp vanilla extract
 Grind the raw marzipan roughly and add brandy or port wine. Knead the mass smoothly.
 Roll 40 small balls and cool them for 15 min.
 Break the chocolate into pieces and melt it over a water bath. Dip the marzipan balls into the chocolate and put them on baking paper or in small confectionery paper moulds. Sprinkle chocolate sprinkles on top.