• Weigh the ground almonds into the bowl.
• Weigh the icing sugar and if mixing by hand, sieve into the bowl with the almonds. If using a food processor, weigh straight into the processor bowl.
• Mix the ground almonds with the icing sugar using a firm wooden/silicone spoon or by giving a quick 'pulse' in a food processor.
• Add the egg white, orange extract and orange colour (if using) and mix together until even and well blended with the spoon, or for a few seconds in the food processor. The dough should now be a smooth, soft ball of marzipan.
• Knead the marzipan with hands for a couple of minutes before wrapping in clingfilm.
• Refrigerate until ready to use.
• When ready to make the chocolates (or to use for another purpose), bring the marzipan to room temperature and gently knead. This will prevent cracking when rolled.

For Chocolates

• Place the marzipan on a large sheet of non-stick baking paper (dusted with icing sugar). Flatten slightly with the palm of your hand and then gently roll to the desired thickness using a rolling pin.
• Cut the marzipan into shapes using small cookie cutters and set aside on baking paper (on a baking tray).
• Place back in the fridge to firm up, until ready to coat with chocolate.