Ingredients

• 6 ounces hazelnut praline paste
• 4 ounces dark chocolate, 58 percent
• 1 ounce feuilletine
• 8 ounces almond paste
• 2 ounces glucose
• 6 ounces powdered sugar, sifted

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Instructions

1. For the chocolate hazelnut center: Melt the hazelnut praline paste and dark chocolate over a double boiler. Stir in the feuilletine. Stir over an ice bath until cool. Once cooled, scoop out 1 tablespoon of the mixture and roll into spheres. Reserve on a sheet pan until the marzipan is ready.
2. For the marzipan: Mix the almond paste and glucose in mixer with a paddle attachment. Slowly add the powdered sugar until the consistency of stiff cookie dough. Remove from the bowl and continue mixing by hand until uniform consistency.
3. To assemble: Roll out a small amount of marzipan into a flat disc. Place a sphere of chocolate hazelnut in the middle of the marzipan disc. Fold up he marzipan over the chocolate, covering the center completely.