Preparation

1. Make a simple syrup: In a saucepan with a heavy bottom, bring 1 cup of sugar with 1 cup of water to a boil, and keep boiling until the sugar melts and the syrup thickens — 8-10 minutes. Remove from heat.

2. In a food processor, grind the almonds and pistachios with a little sugar until a fine powder is obtained, and add the "Grand Marinilla".

3. While the food processor is running, pour the sugar syrup into the nut mixture in a slow stream — just until a smooth paste forms. The amount of syrup to add depends on the humidity in the air, so make sure to add the syrup little by little, and half of that may be enough. Cover and refrigerate for a whole night.

4. Line a pan that fits in the fridge with parchment paper. Cut out 20-25 balls from the marzipan mixture, dust your hands with powdered sugar and, using your thumb, create a dent in each of the marzipan balls and put a whole hazelnut into it. Gently roll the ball and make sure the marzipan covers the whole nut.

5. Dip and roll each ball in the melted chocolate until perfectly covered, and place on the baking paper to dry. Put the mold in the refrigerator until the chocolate hardens. Before serving, sprinkle a little powdered sugar on the balls.