500 g chestnut puree150 g sugar150 ml water150 g ground toasted hazelnuts (or almonds)200 g + 40 g margarine (or butter)200 g dark chocolate Cook syrup with sugar and water and add it to the chestnut puree. Add hazelnuts, 100 g melted chocolate and 200 g beaten margarine. Mix everything well, and then place in the mold. Refrigerate overnight. Melt … Continue reading Chestnut Bombe