100 g almond paste (57% almonds)
10-15 g pomegranate syrup (or Grenadine)
30-40 g chocolate, 75%

Knead pomegranate syrup gradually into the almond paste until the syrup is mixed in evenly. Shape the marzipan into small balls (about 5 grams). Melt the chocolate over simmering water. Dunk the balls in the chocolate, drain and let the coating harden (on a rack or parchment paper).