1. In a saucepan, combine all the ingredients for the syrup. Bring to a boil, reduce the heat, and simmer for 10 minutes. Let it cool and strain.
Place the almonds in boiling water for 1 minute and then drain them.
2. Peel the almonds, dry them well with a towel, and let them drain completely. Place them in a blender and grind them until they form a powder. Add the syrup and the rose water.
3. Mix well. Let the mixture rest for 10 minutes to absorb, then shape the marzipan into balls, about 40-45g each. Use a toothpick to make 6 lines to form the pumpkin shape.
4. Melt the chocolate in a double boiler (bain-marie). That is, put water in a saucepan to cover it halfway and place a bowl with the chocolate and butter on top. Be careful, the bowl must not touch the water. Stir until the chocolate melts. Add the food coloring and mix well.
5. Secure the pumpkins onto a toothpick and dip them in the chocolate. Place them on a rack to dry. Insert the cloves for the stems, and we are ready to celebrate Halloween.
