This photo is from the official website of the company Furst, pushed me on the recipe. All the products are familiar to us, but instead hard take almonds.

To combine the almond flour ,powdered sugar with protein add the liqueur, vanilla and knead the mass as the clay. In detail how to make almond and pistachio ground / marzipan/ here:http://www.povarenok.ru/recipes/show/65855/

Almond bulk roll sausage ,cut into same size pieces, roll into balls. The same number of balls smaller in size, roll out the pistachio mass in the fridge for a half hour or an hour. Flatten, in the middle, the stuffing, again, roll into a ball.

Chocolate melt in a water bath or in the microwave and then put each ball on a toothpick and dip in chocolate.

On a flight of fancy... As a filling you can take the ganache /in proportion 1v1 cream, chocolate/roll into balls, chill. Wrap in marzipan, roll into a ball. Dip it in milk chocolate, in the freezer and in the end in melted white chocolate. Or other filling can be caramel of toffee...you can simply hazelnuts.... By varying the liquor - to a series of flavors... the Pictures with cuts and descriptions of the chocolates will tell and will inspire you to create exquisite musical masterpieces .

Remove the toothpick and a chocolate ball on a plate or tracing paper. Until the chocolate is dry sprinkle with ground pistachios. Well, that's all! All the inspiration and enjoy your tea.