CHESTNUT CHOCOLATE TRUFFLES

Chestnut Puree Ingredients:  

• 600 g chestnuts, peeled
• 300 g sugar
• 1 glass of water

Chestnut Puree Preparation:

1. Wash the chestnuts, make a scratch along the length and bake in the oven at 200C for 20-25 minutes.
2. Remove the shells of the warmed chestnuts and place them in a pot.
3. Add enough water to cover the chestnuts by an inch or two and boil for 5-10 minutes.
4. Add the sugar.
5. Cook on medium low heat until it acquires the consistency of sugar syrup.
6. Pass the cooked chestnuts through the blender.

Materials : 

• 250 g chestnut puree
• 50 g white chocolate
• 2 tablespoons of milk
• 1 tablespoon of honey
• 100 g almonds
• 300 g dark chocolate
• Coconut, cocoa for topping, Ben Coffee Co Turkish Coffee

Fabrication :

1. Melt the white chocolate in a ben marie.
2. Add milk to it and mix.
3. Turn the almond and chestnut puree for a minute or two in the robot. Add the white chocolate to the mixture.
4. Prepare small balls, lay them on wax paper, and leave them in the refrigerator for 1-2 hours to harden a little. 
   Melt the dark chocolate by mixing it in a bain-marie. Make sure that it does not heat up more than 45 C. 
5. Cover the balls with chocolate and place them on wax paper and wait for them to freeze at room temperature. Store in a closed container.
6. You can serve it by sprinkling coconut, cocoa or Ben Coffee Co Turkish Coffee on it.