Preparation info
  • Serves


    • Difficulty


Appears in
Chocolate: The Definitive Guide

By Sara Jayne Stanes

Published 1999

  • About

This is another recipe from the lovely Michael Raffael, once a chef now a thoughtful food writer. This is such a fabulously simple recipe around which you can create all sorts of magic with other favourite ingredients.


  • 1 X 425 g tin unsweetened purée de marrons
  • 2-3 tbsp sugar to sweeten chestnuts
  • 200


Line a 25.5 cm (10 in) flan ring or an oblong container about 21 cm x 7.5