100g marzipan paste
30g powdered sugar
100g firm nougat
100g chocolate 60%

First roll out the marzipan paste - of course best quality (e.g. Lemke, Mest, Lubeca) - with some powdered sugar to a thickness of 4mm.

Divide the nougat into equal parts (6 for me) and roll out the nougat into round sticks, a little thinner than a cigarette.

Wrap the nougat in the marzipan, press everything well and chill the bars.

Melt the chocolate in a water bar or in the microwave and roll the nougat-marzipan bars in the chocolate. Let them cool slightly on a cooling rack and transfer them to baking paper while still slightly moist.

Leave to rest at room temperature for about an hour and then off to the fridge.