Coarsely chop the couverture and melt in a water bath. Set aside. Separate 2 eggs. Beat the egg whites with a pinch of salt until stiff. Beat the remaining eggs with the egg yolks, sugar, butter, marzipan and Grand Marnier until fluffy.
Add the chocolate coating. Mix flour with baking powder and fold in. Finally, fold in the beaten egg white.
Fill the dough into the greased muffin tins and bake at approx. 180 °C for 20 minutes (test with chopsticks!!) Let cool and remove from the tin. Roll out the marzipan thinly and cut out 12 circles the size of the muffins.
Melt the chocolate glaze and the vanilla glaze in a water bath. Top each of the muffins with a marzipan circle and coat with the chocolate glaze.
Pour the vanilla icing into a small bag, cut off a small corner and pipe spiral stripes on the dark chocolate icing, draw patterns with a toothpick. Decorate with chocolate rolls, candied violet and rose pieces and the gold tinsel.
