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Bonbon with Chestnut

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hello, armful of love from Mütevazı Lezzetler kitchen

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in this episode we have candy recipe

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"Bonbon with Chestnut"

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but as always let's learn the ingredients

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half kilo chestnut

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1 package milkless chocolate (80 gram)

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1 tablespoon margarine

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2 tablespoon cacao

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2 tablespoon coconut

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1 teaglass powdered sugar

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and 1 package vanilla

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after we learned the ingredients...

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firstly we scratch onto chestnuts... 

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in this way to boil

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with this way we prevent from popping

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now let's go near the stove to boil

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we place the pressure cooker into the fire

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we put chestnuts

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we can boil in regular cooker, too

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but if we want it to be quick...

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pressure cooker has priority always

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now we close

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after pin came out we boil 12-13 minutes

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half hour later

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chestnuts boiled, we put them into strainer and they cooled

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now we will remove their shells

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there is no inconvenience that to be crushed, we will mash anyway

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let's take care removing the dark skin inside

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we cleaned out the chestnuts

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as you see many shells came out

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now let's put aside them 

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we have 80 gram bitter, in other words milkless chocolate

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we put it into coffee pot like this or gravy boat

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we add 1 tablespoon margarine...

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and 2 tablespoon cacao onto it

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we go near the fire to melt in vey reduced fire

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we place the ingredient with chocolate into very reduced fire

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we can prepare with Bain-marie too

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but this way is easier

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when it warmed up a little, it will start to melt anyway

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ingredient melted down, became fluid

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now we turn off the fire

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we will meet with taste soon

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after we melted the chocolate, we have one package vanilla...

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and we put it onto chestnut

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we add powdered sugar too

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and add chocolate, margarine, cacao mixture...

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onto it

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we mix them with blender until there is no roughness

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we got a nice mixture

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lastly, to concentrate completely...

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we add coconut

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we add into it to give nice and crispy taste

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anyway now we will give shapes with hands

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mixed nicely

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now let's start giving shapes...

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before it is completely cold...

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because it will solidify when it cooled

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we can make any size we want

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in this way we align them onto greaseproof paper to dry and freeze

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it is no need to put almonds or walnut into it

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because chestnut is nut already

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we want to take it pure

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we make the last one in this way

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as we said we wait to solidify

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then we will offer

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1 hour later

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1 hour passed and our bonbons are ready to serve

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we align them into nice sugar bowl

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we can place them into cake paper, what we have

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now we can offer with proud

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in this episode of Mütevazi Lezzetler kitchen...

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we shared a candy recipe... 

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which is easier to make, economic

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"Bonbon with Chestnut"

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try as soon as possible and don't miss this flavor

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good bye, see you later...