Let us start to marzipan. Peeled almonds (so easy to clean, fill it with boiling water for a few minutes) to dry the pan for 10 minutes, stirring frequently so as not burnt. Grind in a blender (or grinder) is almost flour. Sugar and water make syrup. Sugar is better to take brown (for example, from the "Mistral"), to make the marzipan caramel notes. Put in the syrup, the almonds, mix well, remove from heat and cool. If the candy is not intended for children, you can add a couple of tablespoons of brandy (I added a very nice taste)). Miss a lot more times through a meat grinder or blender.

Divide the marzipan mass into pieces (depending on the number of fillers). In one part I added finely chopped dried apricots in the other and the raisins. The third part - "a La naturel")). Carefully knead each portion to make it easier to sculpt candy. With dried apricots and raisins I just round candy, and the "simple" marzipan, I wanted to experiment, so I have a mouse and hearts (well, or something like that)). Marzipan dough is pliable, so you can stick anything like clay.

Well, the last step is to melt in a water bath chocolate and dip candy in it. You can do this with a toothpick, I just dipped them in the chocolate and spoon got out. Spread the candy on parchment paper, and patiently to wait when the chocolate hardens (it is better to put them in the fridge).