Recipe - Chocolate Chestnut Log

100 g Almond paste (marzipan)
125 g Sweetened chestnut puree or
spread
125 g Dark cooking chocolate
60 g Dark cooking chocolate;
extra (nb: use a good
bittersweet chocolate
instead for better results)

From: viv@tauon.ph.unimelb.edu.au (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 (1.5 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 cut or sliced up .

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