>What do you think? Has anyone tried chocolate dipped almond paste?

We do it if we make some varieties of Belgian chocolates where the
centers are made of marzipan paste which we made ourselves by grinding
the 2 parts blanched almonds with 1 part of sugar in a 3 roll
refiner..We then added other flavorants such as liqueurs,,nut paste and
even some candied fruits.

We then enrobe it with chocolate.

The French Marzipan are made with a ratio of 1.8 and 0.2 parts sugar
and glucose respectively with one part of almonds. I think that is the
common version of commercial marzipan.
It is sometimes called macaroon paste

The one we made is called as the raw marzipan as its not cooked unlike
the French version which a syrup is made by boiling sugar and glucose
to more than 120 deg C and then the nuts are added in before being
passed into the roll refiner.