Knead raw marzipan with aranzini, powdered sugar, orange liqueur and orange juice. Roll out rectangle (15 x 30 cm) 1 cm thick on a sugar sprinkled work surface. Cut in half and spread a thin layer of orange marmalade on one half, then fold the second half over the top. Flute the surface by pressing in the back of a knife. Cut into 2 x 2 cm pieces. Dip the bottom half of the cubes into the softened chocolate icing. Place in paper capsules after the glaze has set. Refrigerate.
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