the age old question....marzipan vs almond paste

So I am wondering what you all do to get marzipan for your chocolates....I want to make a chambord marzipan, roll it out and cut it into diamonds. Possibly use it in another truffle as a layer...

I just can't decide which to buy, when I was at the CIA we used what I thought was almond paste, because by itself tasted like nothing much. We added a lot of confectioners sugar and port to it. The only thing I didn't take notes on...

So what are your thoughts...

thank you.