Marzipan:

*2 1/2 c Almond meal
*1/2 c Agave Nectar
*10 drops Bitter Almond Essence

In a small bowl fold in the almond meal, agave and bitter almond essence with a spatula. With damp hands and using a 1/2 tablespoon size measuring spoon, measure and roll into small compressed balls.

For Chocolate Powder dusting over the Marzipan:

*1 tbls Cacao Powder
*1/4 tsp Cinnamon

In a shallow bowl shift the cacao powder and cinnamon. Roll each marzipan ball in the cacao powder until completely covered being sure to shake off excess powder.

For Belgium Chocolate covered Marzipan:

*1/3 c Cacao Butter
*1/3 c Cacao Powder
*3 tbls Agave Nectar
*1/2 tsp Vanilla Powder
*Pinch of Celtic Sea Salt
*Pinch of Chili Powder

Bring 2 cups of water to a simmer in a small saucepan. Place the cacao butter in a medium size glass bowl and place the bowl over the top of the saucepan. Stir with a wooden spoon until the cacao butter is completely melted. Stir in the agave, vanilla, salt and chili powder. Turn off the stove and while continuing to stir, shift in the cacao powder.

To dip each ball in the chocolate, place a toothpick in each of the Marzipan ball. Dip it in the melted chocolate and continue to turn the ball until all the excess chocolate drips off. Holding the chocolate covered ball upright, slide just the tip of a fork off under the ball, very carefully slide the ball onto a non-stick sheet. Repeat until all the balls are covered. Let set in the fridge until just before ready to serve.

Serve on a silver platter.