Chestnut Marmalade

Ingredients

• 500 g chestnuts
• 1 vanilla pod
• 250 g whole cane sugar
• 100 g dark chocolate couverture (at least 60% cocoa)

Instructions

1. 1.

   Score the chestnuts crosswise, blanch them for 5 minutes in boiling water over high heat, remove, shock in cold water, drain and peel. Then place in a pot, cover with water and cook at medium heat, partially covered, for about 30 minutes until they are almost soft enough to mash. Drain the remaining liquid and keep it.

2. 2.

   Caramelize the whole cane sugar over medium heat until golden brown. Add the split vanilla pod. Deglaze with 100 ml of chestnut cooking liquid, add the chestnuts and simmer for 10 minutes. Remove the vanilla pod, puree the mixture. Chop the dark chocolate couverture and stir in until melted.

3. 3.

   Rinse jars with hot water to sterilize them. Then fill the jars with the chestnut marmalade, seal tightly and let cool completely.