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By Ginny Rolfe
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Break the chocolate up into pieces, then place in a glass bowl set over a small pan of simmering water, without letting the bottom of the bowl touch the water. Stir until melted, then turn off the heat.
Cut a slit down the side of each date and remove the stone. Wrap a little marzipan (heat to soften slightly), around each almond, then stuff one in each date.
One by one, dip the dates in the melted chocolate to coat, then place on a sheet of greaseproof paper to set.