Instructions

• Sift 3/4 cup powdered sugar into a large mixing bowl. Add 7 ounces marzipan and knead with clean hands until the powdered sugar is fully incorporated and the mixture is smooth and malleable. If the mixture is too dry to roll, add up to 1/2 teaspoon water a few drops at a time (and, if needed, a few more drops) until it holds together without crumbling.
• Pinch off pieces and roll them between your palms into 3/4‑inch balls. Place the rolled balls on a parchment-lined tray or plate.
• Put 3 tablespoons Dutch‑process cocoa powder in a small bowl. Working in small batches, add a few marzipan balls to the cocoa and toss or roll them in the cocoa until evenly coated.
• Place a fine-mesh sieve over the cocoa bowl and put the coated balls into the sieve. Gently shake or tap the sieve to release excess cocoa back into the bowl.
• Transfer the finished marzipan potatoes to an airtight container and store in a cool, dry place.