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Chocolate Chestnut Log

100g almond paste (marzipan)
125g sweetened chestnut puree/spread
125g dark cooking chocolate
60g bittersweet chocolate

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.

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