Mix the ground almonds and icing together thoroughly.

Weigh the marzipan out into 3 equal portions and wrap 2 portions in cling film.

To the unwrapped portion add a few drops of green food colouring and knead the colour into the marzipan on an icing sugar dusted work surface until colour is totally mixed in. If necessary add more food colouring to get a good green colour.

Wrap the green marzipan in cling film and then take another portion and with the same process as above work in the red food colouring until a subtle pink is achieved. The last portion is left white.

Divide a portion of marzipan into 2 and then roll out into long thin sausages with your hands (dusting the work surface again with icing sugar).

Using a rolling pin flatten the marzipan sausages to get to a width of 2 – 2 ½ cm.

Repeat for the other 2 portions of marzipan and lay the pink, green and white flattened strips on top of each other in 2 separate bricks.

You can use your hands to neaten the sides.

Cut the marzipan bricks with a sharp knife at an angle to form diamond shapes the whole way along. Then cover them in cling film.

Now melt the dark chocolate by breaking it up and putting it in a bowl over a pan of simmering water. Once it has started to melt well you can turn the heat off.

Using 2 forks dip each marzipan diamond into the chocolate and on lifting out scrape away excess chocolate from base.

Carefully slide each chocolate marzipan onto a sheet of baking paper.

Decorate each chocolate with a sliver of flaked almond.

Place in the fridge for 10 minutes to allow to set.

Remove chocolates from the baking paper trimming away excess chocolate with a sharp knife if necessary.

Wrap chocolates in cellophane parcels (I use roasting bags) with a ribbon or place in pretty boxes

Best eaten within a week (if you can make them last that long)!