melt 125 gr of dark chocolate and milk chocolate with cream ,,honey,,both coffee powders and bring t boil gently .stir well whis whisk. leave to cool

sprinkle worktop with icing sugar and roll out marzipan to about 3mm thickness

have a tray covered ready witth tim foil and cut about 1inch rounds out of marzipan with a biccuit cutter 55-60

whisk the cold chocolate and coffee mix with electric blender until famy and light.use piping back to to pipe onto marzipan rounds stand somewhere to cool.

heat up 400 gr of milck chokolate

dip the cooled praline balls into chocolate until cocered and place on tray with tin foil press a coffeebean gently on to top of each one.again stand to cool until chocolate has set

makes berween 55-60