It's also very tasty!

Your Tetra-Pak cake mould idea is fantastic, Jun! You're a genius! I'm designing a book on Recycling at the moment, just starting. I should suggest to the editors that they put you in! "Jun's Tetra-Pak Bake-Hack".

Do you have the recipe for that chocolate pate? Is it easy to translate?

hello there Jun! I have also made the pate from that book (it's a rather funky artistic book innit?). My version was dark chocolate layer first and then pour the white chocolate layer on top. The dark chocolate mix had colourful dried fruit like apricots, and the white chocolate mix had dark coloured fruits like dried prunes. They both also had marshmellows (i had pink and white - but next time i'll stick to just white ones, the pink made the whole thing look slightly artificial) and mixed nuts. It was delicious, the combo of bitter dark choc versus the sweeter white choc was pretty tasty. - Btw, a bit of a news - I'm currently organising to run a chocolate stall on a Sunday market somewhere with Ari!

oh, and the tetrapak idea is ingenious. Can I borrow that idea??

also i finally bought a cake decoration tips selection box from a french cooking equipments website (although it still hasn't arrived to me...I noticed that they've already deducted my credit card - what's going on??!!). Do you remember that I nearly bought it in Kappa-bashi?! ;-)

Thanks Jamesu. If they need me let me know ;-)
I changed the original recipe a little bit, but it is something like this.

1: Finely chop 200g good milk or bitter chocolate.
2: Mix 80g marshmallows, 8 chocolate biscuits (open 4 oreos and get rid of the cream), 25g salted roasted almonds and 15g dried cranberries together in a bowl.
3: Melt the chocolate, in a double boiler, around 30-35°C.
4: Add #2 mixture to melted chocolate, and mix well.
5: Place the mixture in a Tetra Pak (I cut 1L Tetra Pak in half). Use a spatula to press the mixture. The air shouldn’t be in a container.
6: Keep it in a cool place (not in a fridge) for two hours.
7: Open the tetra pak, cut the both edges to show nice pattern, slice the pate.

As Tamami wrote, this was meant to be two layers, dark chocolate and white chocolate. I couldn't be bothered!!

Hi Tamami, it's nice that you also made the pate. Please use the Tetra Pak idea for the next time. If you want to make layers, you can make one lengthwise cut down the side of a Tetra Pak. Good luck for your chocolate stall (I want to go!) and yokattane for decoration tips!

Thanks very much for the recipe, Jun. And Tamami's version with light and dark sections sounds very nice, I like the colour-coded fruit method. Where are you based, Tamami? Will the chocolate stall be in London, by any chance? I'll be heading straight there on the first Sunday, if so!

hi there Jamesu. Yes, we're in London! And we are hopefully starting in March sometime (fingers crossed). We're going to be giving samples of our food products to the Market Manager for his approval this month I think. Once we've got a date, I'd let you know, so please come! This choc. pate will be awaiting your visit...!

Great idea the Tetra Pak! I think I will stole it... May I? But I have to find a vegetarian surrogate instead marshmellows (I'm vegetarian). In Italy we have something similar to chocolate pate, it's called "salame di cioccolato" (chocolate salami), here the recipe I took from the Internet Ok guys, while we're on the subject of chocolate (and when are we NOT?), here's a family favorite you HAVE to try. Any amaretti biscuits (cookies) should work. You can't eat a lot of this one either. It's a Sicilian thing!

This very rich dessert is very popular in every region of Italy. It looks like salami so bring it to the table whole. Your guests won’t be deceived for long!

8 ounces amaretti di Saronno cookies
??? (at your Italian grocer or specialty market )
24 graham crackers or other plain cookies
12 ounces semisweet chocolate, chopped
1/4 cup Amaretto liqueur
2 egg yolks
1 cup plus 2 tablespoons unsalted butter, softened
1/4 cup ground almonds


Place the amaretti and plain cookies in a large bowl and crush roughly with the bottom of a drinking glass.


Put the chocolate and Amaretto liqueur In a medium microwave safe bowl and microwave on HIGH, 1 minute at a time, stirring until smooth and melted. Stir the egg yolks into the chocolate mixture and then beat in the butter, a little at a time until evenly incorporated. Add the chocolate mixture to the crushed cookies and stir well to mix. Leave in a cold place for 1 hour to firm up the mixture.


Brush a large sheet of wax paper with oil or spray with cooking spray. Pour the mixture onto the wax paper and shape into a 14-inch long log with a small metal spatula or butter knife. Fold the wax paper tightly around the log and chill overnight.


To serve, unwrap the "Salami" and allow to come to room temperature for about 1 hour. Slice thin and serve with whipped cream.

Tamami, yes, please let us know when your chocolate stall is open! We can use Jun's comments section as a community bulletin board (as long as she doesn't mind!)

Thank you andrea, it sounds great! Do you think I can buy this somewhere in Tokyo? I need to see and eat the proper one first!

Jamesu, no problem!