Combine all ingredients except the punsch in a large bowl. Ensure the mixture is homogeneous. A stand mixer fitted with the paddle attachment works well for this, but a big bowl and a spatula will work just as well.

Start by adding a couple of tablespoons of punsch or a bit of essence to the mixture. Taste and adjust the amount as needed. The flavor should be quite strong, but be careful not to make the mixture too soupy. It should be firm enough to form into logs. This will vary based on the type of crumbs you are using.

Once the mixture is flavored to your liking, form it into logs. You can use a piping bag, or if the mixture is very stiff, roll it into logs as you would with cookie dough.

Chill the logs in the fridge for at least an hour until they are cold throughout.

Roll out the marzipan using a bit of powdered sugar to prevent sticking.

Place each log onto the rolled-out marzipan and wrap it in a single layer. The marzipan should overlap slightly. Use a bit of water to help the marzipan stick together if necessary.

Cut the wrapped logs into 5cm (2in) pieces.

Melt or temper the dark chocolate.

Dip the ends of each piece in the chocolate and place them on a piece of parchment paper or a Silpat.

Place the pieces back in the fridge to allow the chocolate to harden.

Keep the dammsugare in the fridge and enjoy!