Dice the marzipan and place in a saucepan. Add milk and heat while stirring until the marzipan dissolves (the milk is usually quite warm by then). I usually help out with a hand blender. Let it cool down a bit and place a large sieve over a large bowl or something similar and cover it with a tea towel. Pour the mixture into the sieve and sieve while stirring. In the end, I wring the cloth out to get as much of the milk out as possible. I measure the volume of the marzipan milk with a measuring cup and usually get around 325 ml. Let it cool and stir in the cream. Add the cocoa powder and dissolve using a hand blender. Finally, stir in the Amaretto and Licor 43, mix briefly again and store in clean glass bottles in the refrigerator.
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