Spiced Marzipan Confections

Knead the marzipan together with powdered sugar, rum, gingerbread spice and cinnamon in a bowl until smooth.

Roll the mixture out to about 1.5 cm thickness, cut into roughly 2 × 2 cm squares and place on baking paper.

Leave the pieces to dry overnight in a cool, dry place.

Coarsely chop the milk chocolate couverture and slowly melt it in a heatproof bowl over a hot water bath.

Dip the dried marzipan squares into the melted couverture, shake off the excess and set them on baking paper.

Press one chocolate coffee bean (mocha bean) into the still-wet glaze of each piece and let the pralines set.

Store in a cool place but not in the refrigerator; when kept dry, the confections will keep for up to 2 weeks.