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1
Place 6 ounces of the chocolate in a 1-quart mixing bowl.
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2
In a 1-quart saucepan over medium heat, bring the cream to a boil.
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3
Remove the pan from the heat and pour into the bowl with the chocolate.
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4
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
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5
Cover the bowl tightly, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
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6
Or let the mixture sit at room temperature for several hours or overnight until completely set and thick.
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7
Dust a work surface with some of the confectioners sugar.
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8
Divide the marzipan into quarters.
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9
Roll out each piece to a 6-inch square and trim off the rough edges.
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10
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the chocolate cream.
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11
Line a baking sheet with parchment or waxed paper.
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12
Place 2 of the marzipan squares on the paper and pipe lines of chocolate very close together on top of the marzipan squares, leaving a 1/4-inch clear border around the edges.
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13
Top each with another square of marzipan, aligning the edges evenly.
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14
Cover the marzipan squares with plastic wrap and chill in the refrigerator for 2 hours or the freezer for 45 minutes.
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15
With a sharp knife, cut the 6-inch squares into 1-inch squares, then return the squares to the freezer for 30 minutes.
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16
Remove the squares from the freezer and bring to cool room temperature so the outer coating wont crack when they are dipped.
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17
Line a baking sheet with parchment or waxed paper.
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18
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
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19
Dip each square in the tempered chocolate, coating it completely.
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20
With a dipper or fork, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper.
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21
Repeat with the remaining squares.
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22
After dipping 4 squares, press the tines of a fork into the top of each square to create a line design before the chocolate sets up.
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23
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
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24
Place the squares in paper candy cups.
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25
In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 1 month in the refrigerator or 2 months in the freezer.
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26
They are best eaten at room temperature.
