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