Ginger Pecan Marzipan

For the ginger-pecan marzipan, chop the ginger very finely. Mix with the marzipan paste, the nuts and the curaçao to a creamy mixture.

Roll out on baking paper, brush the surface with melted chocolate and cut into 22 millimeter squares.

Top each ginger-pecan marzipan square with a piece of candied ginger and allow the chocolate to set.

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