Sugar-Free Bonbon Chestnuts with Erythritol

Candied chestnuts are an exquisite, traditional treat, perfect for the autumn and winter months. This recipe transforms the rustic texture of the chestnut into a delicate, smooth sweet. To keep the recipe balanced, we will use Granulated Erythritol and a touch of Cream of Tartar to achieve the desired texture.

Technical Sheet

• Estimated time: 50 minutes

• Difficulty: ⭐⭐

• Servings: 4 people

Ingredients

• 500g fresh chestnuts

• 100g of Granulated Erythritol

• 150g dark chocolate (minimum 70% cocoa)

• 1 teaspoon of Cream of Tartar

• Water

• A pinch of powdered vanilla

Step-by-Step Professional Preparation

1. Chestnut preparation: Make a small cut in the chestnut shells. Boil them in a pot of water for about 20-25 minutes until tender.

2. Peeling: Peel the chestnuts while they are still warm, removing both the hard shell and the thin inner skin.

3. Making the light syrup: In a saucepan, add a little water with Granulated Erythritol and Cream of Tartar . Heat gently until the sweetener has completely dissolved.

4. Quick candying: Add the peeled chestnuts to the saucepan with the syrup and the vanilla. Cook over very low heat for 10 minutes so they absorb the sweetness without breaking apart. Drain and let cool.

5. Chocolate coating: Melt the dark chocolate in a double boiler or in the microwave in short intervals.

6. Finishing: Coat each chestnut in the melted chocolate using a fork. Place them on baking paper and let the chocolate set in a cool place before serving.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

These chestnuts are the ideal accompaniment to a coffee or herbal tea on a cold afternoon. Go ahead and make them and surprise your guests with this homemade sweet!