Chocolate paste

to go with the walnut torte

This needs to be prepared really JIT (just-in-time), because it becomes really rigid when cooling down.

  • 120 g semi sweet chocolate
  • 120 g butter
  • 2 tbsp dark rum
  • pinch of salt
  1. melt the chocolate gently – i usually do it with the steamer – place a bowl in a pot small enough to hold the bowl well above the pot bottom, have some water in the pot boiling, stir the chocolate as it melts, when melted, remove the bowl and let it cool down some
  2. cream the butter
  3. cream all together with salt and rum
  4. use before it is rigidly cold. Should it become too cold, you can try to steam it gently again – worked for me one, but have to track record to guarantee it)
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