Original text: “We peeled and peeled 200 grams of almonds, then we scratched them, then chewed with 200 grams of crushed sugar and vanilla and put them in the nut until the dough was made: from this dough we form chestnuts which, with the help of a large needle, we move them all over and over in hot chocolate glazes; for the second and third time, we move them less, leaving them a round space of the size of a parallel and a more colorful open, so to resemble natural chestnuts, then put on a white paper to dry. ”
2 cups of water
200 g of almonds
200 g of powdered sugar
a few drops of vanilla essence
150 g chocolate for cooking
40 g butter
put the water in the boil and when it gets hot it’s the almonds and put it on fire for 2-3 minutes (we take an almond from the water and if it decays it is easy it’s ready)
remove the almonds from the water, let it cool a little and then peel off (one by one)
with a mixer, the almonds are very smooth
put the powdered sugar and vanilla essence over the crushed almonds and keep the mixer a little or kneel more by hand until the composition becomes a thick coke (from which you can take the pieces of it and the shape of a bean in the shape of a chestnut)
of the formed composition is taken a piece and is formed a chestnut that we swim a bit and we do so we exhaust the whole composition
melt chocolate on fire (bain-marie) to which we add butter to be more liquid
with a bacon stick, take a chestnut and put it in chocolate so that it remains uncovered an area of the size of a coin
put chestnuts given through chocolate on a baking sheet and leave until the next day to harden (about 12 hours)
we arrange chestnuts in baskets and serve (and if season is even on chestnut leaves)
Chocolate had a very good consistency and did not need to put chestnuts several times in chocolate as indicated by the recipe (and the place left uncovered by chocolate seemed to play a very good natural chestnut). A simple recipe that takes a little more time considering chestnut formation and waiting time to strengthen chocolate. Very tasty, very fine and very appealing! I liked it very much and I kindly recommend itMy Rating: 5 stars (on a scale from 1 to 5 stars)
2 cups of water
200 g of almonds
200 g of powdered sugar
a few drops of vanilla essence
150 g chocolate for cooking
40 g butter
put the water in the boil and when it gets hot it’s the almonds and put it on fire for 2-3 minutes (we take an almond from the water and if it decays it is easy it’s ready)
remove the almonds from the water, let it cool a little and then peel off (one by one)
with a mixer, the almonds are very smooth
put the powdered sugar and vanilla essence over the crushed almonds and keep the mixer a little or kneel more by hand until the composition becomes a thick coke (from which you can take the pieces of it and the shape of a bean in the shape of a chestnut)
of the formed composition is taken a piece and is formed a chestnut that we swim a bit and we do so we exhaust the whole composition
melt chocolate on fire (bain-marie) to which we add butter to be more liquid
with a bacon stick, take a chestnut and put it in chocolate so that it remains uncovered an area of the size of a coin
put chestnuts given through chocolate on a baking sheet and leave until the next day to harden (about 12 hours)
we arrange chestnuts in baskets and serve (and if season is even on chestnut leaves)
Chocolate had a very good consistency and did not need to put chestnuts several times in chocolate as indicated by the recipe (and the place left uncovered by chocolate seemed to play a very good natural chestnut). A simple recipe that takes a little more time considering chestnut formation and waiting time to strengthen chocolate. Very tasty, very fine and very appealing! I liked it very much and I kindly recommend itMy Rating: 5 stars (on a scale from 1 to 5 stars)
