Roughly dice the light and dark nougat mixture and mix. Dust a marble slab lightly with powdered sugar and form the nougat into a 30 cm long roll. Fold the ends of the roll toward the center and form again into an even roll 40 cm long. Wrap the roll tightly in foil or parchment paper and place in the refrigerator for about 1 hour.
Knead the marzipan paste well with the chopped powdered sugar, pistachios, pistachio paste, rum and honey. Divide the quantity into 2 on the spot pieces, shape them into 2 rectangular pieces on the surface lightly dusted with powdered sugar, and also put them in the fridge for 1 hour.
Reshape the nougat roll a tiny bit, assuming that it has flattened on one side in the refrigerator. Cut the bar in half. Roll out each marzipan rectangle on the surface dusted with confectioners’ sugar to the same length as the nougat pieces and loosen from the surface with a palette. Dust again with confectioners’ sugar and roll out wide enough for the nougat rolls to wrap in. Smooth out the marzipan strands and completely wrap each nougat roll in marzipan. Roll each roll on the smooth, cleaned surface lightly dusted with confectioners’ sugar to a length of 26 cm. Wrap both rolls tightly in plastic wrap and refrigerate for at least 3 hours.
Temper the cooking chocolate. Using a sharp kitchen knife, cut the rolls about 1 cm wide into approx. 48
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