1. MELT the dark chocolate in a bowl over simmering water, stirring occasionally until smooth. Remove from the heat and stir in the peanut butter. Cool slightly.
2. ROLL the marzipan out on a board lightly dusted with icing sugar to fit the base of a greased and paper lined 28cm x 18cm slice pan( ensure paper extends 5 cm above the top of the pan). Roll and press edges of marzipan to snugly fit the base of the pan. Pour over chocolate mixture and chill for 15 minutes or until set.
3. CUT the chocolate slice into half then stack one on top of the other to double the height. Trim the edges then cut into 5 even rows, then cut 6 squares from each row to make 30 truffles. Chill until firm.
4. MELT two thirds of the chocolate very gently in a bowl over simmering water. Remove from the heat then add the remaining chocolate, stir until smooth. Cool slightly. Dip the truffles into the melted chocolate to coat then allow excess to drop off before placing onto a paper lined tray, top each with an almond and allow to set at room temperature. Store in an airtight container until required.