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)

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 sliced.

Chocolate Chestnut Log printer friendly version located here. (Just the recipe. Nothing else.)
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