Yield: 8 Servings
|100 grams||Almond paste (marzipan)|
|125 grams||Sweetened chestnut puree or spread|
|125 grams||Dark cooking chocolate|
|60 grams||Dark cooking chocolate; extra (nb: use a good bittersweet chocolate instead for better results)|
From: viv@... (Viviane Buzzi)
Date: 24 Dec 1994 00:22:16 -0500 Source: Dinner Party Cookbook No. 2, The Australian Women's Weekly Knead marzipan with fingers until smooth (do not use any sugar), work in chestnut spread with wooden spoon then stir in cooled melted chocolate. Shape into a log 4 cm (1½ inches) in diameter and wrap in foil. Refrigerate several hours, or until set. Melt extra chocolate, spread over log evenly, allow to set at room temperature. Serve sliced.
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