For the truffles, tear the marzipan apart into small pieces and add to a bowl along with the butter. Using the hand-held mixer, beat for approximately 5 minutes until frothy.

Coarsely chop the dark chocolate couverture, melt it in a bowl above a bain-marie and mix this gently along with the honey into the butter mixture. 

Line the baking dish with cling film, spread out the mixture evenly and refrigerate for approximately 20 minutes. 

While you’re waiting, coarsely chop the milk chocolate couverture and melt it in a bowl above a bain-marie. 

Cut the truffle paste into cubes measuring 2 × 2 cm, place them on a cooling rack with baking sheet and pour the liquid chocolate over them. Refrigerate for approximately 20 minutes.