Orange chocolate marzipans

Method

1. Whizz the almonds, caster and icing sugar, egg yolk, orange zest and Armagnac in a food processor until it forms a paste (add a little more Armagnac if it seems crumbly). Wrap in cling film and place in the freezer for 10 minutes to chill.
2. Roll out on a surface dusted with icing sugar until 2cm thick, then stamp out rounds with a 3.5cm round fluted cutter. Place on a baking sheet lined with baking paper and chill until needed. Put the chocolate in a bowl set over a pan of simmering water, stirring, until melted. Remove and leave to cool a little.
3. Lightly press marzipan rounds on the prongs of a fork and lower into the chocolate. Lift out and put on a wire rack until any excess chocolate has dripped off, then return to the lined baking sheet. When almost set, top with candied peel or a chocolate coffee bean. Leave to set fully.