Rum Marzipan Pralines

If the mixture is too soft, chill briefly; if it's too firm, make it more pliable with 1–2 tsp rum (or some of the raisin rum).

For uniform pralines, portion with a teaspoon or a small kitchen scale.

The surface should become slightly dry to the touch; this helps the chocolate adhere better later.

Make sure no water gets into the chocolate and keep the water bath only gently warm.

Use two forks to remove excess chocolate; for a smooth finish, avoid moving the balls after placing them down.

In warm rooms, allow them to set in a cool (but dry) place so the chocolate remains crisp.