1. Cut 10 g ginger into 2 mm cubes and set aside. Cut remaining ginger into coarse cubes and whisk with almond kernels in a kitchen blender to a fine paste. Knead together with the marzipan paste, gradually working in the powdered sugar. Roll out between parchment paper to 14×12 cm and 2 cm high, place in freezer for 1 hour.
Remove the parchment paper. Cut the marzipan sheet into 42, 2×2 cm cubes. Melt and temper the cooking chocolate Dip 1/2 of the marzipan cubes in the cooking chocolate, drain well and place on parchment paper. Sprinkle cocoa over the dried marzipan cubes and garnish with the diced ginger. Layer between layers of parchment paper in cookie tins.
Store in a cool, dry place and they will keep for at least 2 weeks.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.
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