150g cacao butter
150g 70% dark chocolate
100g milk chocolate, melted
50ml madeira wine
100g whipped cream
1 gelatine leaf
Ingredients provided by:
Mix cacao butter with dark chocolate. Keep melted milk chocolate aside for chestnut look-alike.
Cook chestnuts in boiling water for 10 minutes. Strain and let cool, then peel.
Cook peeled chestnuts in madeira until wine is completely reduced. Blend chestnuts into a fine purée. Add whipped cream and gelatine, mix until set.
To assemble, stuff chestnut shells with filling then paint shells with melted milk chocolate.
Wine Match: Soul Isolated Hill Pinot Noir 2014
Chocolate and Pinot Noir - delicious