Ingredients

• 1 kg unsweetened chestnut purée
• 200 g dark chocolate
• 150 g margarine
• 150 g icing sugar
• 1/2 tsp coffee extract
• chocolate vermicelli

Melt the chocolate in a bain-marie. Stir in the sugar, then the softened margarine. Add the chestnut purée and the coffee extract. Work the mixture thoroughly until you obtain a firm, smooth paste. Shape into a log, score the top with a fork and sprinkle with chocolate vermicelli.