Chocolate-Coated Marzipan Candies with Candied Ginger
Mix the marzipan with the powdered sugar and 1 cl (approximately 2 teaspoons) rum and knead until smooth. Sprinkle a work surface with powdered sugar and roll the marzipan mixture to a 20 x24 cm (approximately 8 x 9 1/2-inch) rectangle and place on a baking sheet. Place a baking frame around and even the sides. Coarsely chop the chocolate. Boil the cream, remove the pan from the heat, add the chopped chocolate and melt while stirring. Stir in the remaining rum. Pour the chocolate over the marzipan mixture and smooth the top. Refrigerate at least 4 hours, preferably overnight.
Use the baking frame and a knife to straighten the edges and cut the marzipan into about 50 equal cubes. Dip the knife in hot water and wipe dry to make clean cuts.
Cut the ginger into small pieces. Chop the chocolate chop, melt and temper. Using a chocolate dipping or other fork, pull the marzipan cubes through the melted chocolate. Drain briefly and place on a chocolate lattice or wire rack for drying. Place a piece of ginger on the chocolates before they're completely dry. Serve in chocolate sleeves.