Wow! Cocoa-infused marzipan candy! Use this yummy almond paste-based candy dough to make all sorts of cute shapes to use for garnishing desserts.

Chocolate Marzipan Strawberries

1 (8-ounce) can almond paste
1/4 cup light corn syrup
1/3 cup marshmallow creme
2 1/2 cups powdered sugar
1 tablespoon HERSHEY'S Cocoa
Few drops red food color
Few drops green food color

1. Cover tray with wax paper.
2. In medium bowl, crumble almond paste into small pieces. With heavy spoon, beat in corn syrup and marshmallow creme.
3. In small bowl, stir together powdered sugar and cocoa; gradually knead into almond paste mixture until smooth. Cover to keep moist for shaping.
4. Reserve 1/4 cup dough; shape remaining dough into strawberries. Roll over grater to make textured surface.
5. Using fine brush, tint berries with red food color diluted with water; place on prepared tray.
6. Using lightly cornstarch-dusted cutting board, roll reserved dough 1/8-inch thick; cut tiny stars for each berry.
7. Using fine brush, tint stars with green food color diluted with water; press onto large end of each berry. Let dry on tray.

Makes about 2 1/2 dozen candies.

Chocolate Marzipan Eggs:

1. Prepare mixture as directed above, but shape into small eggs; place on prepared tray.
2. In small microwave-safe bowl, place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon vegetable shortening (do not use butter, margarine or oil).
3. Microwave at HIGH (100%) 30 seconds to 1 minute or until chocolate is melted when stirred; spoon into corner of heavy duty plastic bag. Cut off small piece at corner; squeeze onto eggs in decorative design.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.