Chestnut is harvested in October and November. It is a rich source of starch and protein.
Bursa city chestnut has a widespread fame since ancient times.
The candied chestnut of this city was introduced into Europe and known as marron glace.
What can be better than a delicious chocolate hazelnut truffle to celebrate a holiday?
- 1/2 kg chestnut
- 50 gr couverture chocolate
- 2 T cacao powder
- 1 t. vanilla extract powder
- 1/4 cup petite beurre biscuits (chopped)
- 1/4 cup cup coarsely chopped hazelnut
Boil the chestnuts in pressure cooker by adding a pinch of salt and sugar to the water. Peel and mash them until smooth.
Melt the bittersweet chocolate with bain-marie method, or simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.
In a bowl mix chestnut puree, melted chocolate, cacao, vanilla and chopped biscuits well.
Roll into balls and dust with chopped hazelnut.
Leave to cool in the refrigerator.