Place a wire rack over a baking sheet lined with a piece of baking parchment paper, a silpat or wax paper.
Roll equal-sized tablespoonfuls of the marzipan into balls, I use a melon-baller, and place them onto the wire rack.
Melt the dark chocolate in a microwave for 1 minute, stir and if it isn’t melted, then heat again in 20 second bursts until smooth. Alternatively, melt the dark chocolate in a heatproof bowl over a pan of simmer water (ensure the bottom of the bowl doesn’t touch the water).
Spoon the melted dark chocolate over the marzipan balls, tilting gently as necessary with a fork or toothpick, so they’re completely coated. Transfer to the fridge (keep the marzipan chocolates on the wire rack) to set for 10 minutes.
Melt the white chocolate, then add to a piping bag with a very small tip, or use a spoon.
Drizzle over the chocolates, then top with any sprinkles.
Store in an airtight container for up to 3 weeks.
If the chocolate is too thick and isn’t flowing smoothly, add a teaspoon of coconut oil to thin it out.If your marzipan has been sitting out for a while and has become sticky, put it in the fridge for about 15 minutes so it will be easier to work with.When melting the chocolate, make sure you take care not to put the bowl too close to the hot water in a double boiler.If using the microwave to melt chocolate, be sure to stir it every 20 seconds thoroughly to prevent it from burning.Instead of white chocolate drizzle, you could top the still-wet dark chocolate with edible glitter, chopped pistachios or sprinkles.