Knead marzipan until pliable. Add honey, ginger and hazelnuts. Mix well until evenly distributed.
Dust a work surface with icing sugar and then roll the marzipan out about 2cm thickness. Cut marzipan into 1cm pieces and place on waxed paper. Allow to dry out for 12 hours.
Melt chocolate in a bowl over hot water. Using a fork, pick up a piece of marzipan and submerge it in the chocolate. Lift out and drain then place on waxed paper to set. Repeat with each piece of marzipan.