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1
Remove the shells of the chestnuts.
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2
Pre-soaking the chestnuts in boiling water for 30 minutes to 1 hour makes this process easier.
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3
You can use a chestnut peeler if you have one.
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4
Remove the shell from the base, peeling it toward the top.
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5
Be careful not to peel the inner skins.
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6
There may be some black fibers from the shell remaining, but these will come off after the repeated boiling process.
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7
Soak the shelled chestnuts in a bowl of water (filled to cover chestnuts) with 2 teaspoons od baking soda for 2-3 hours.
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8
Rinse the chestnuts, then put in a pot.
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9
Add the chestnuts with 2 teaspoons baking soda, gently bring to a boil, then reduce to low heat, removing any scum that rises to the top.
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10
Simmer for about 10 minutes.
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11
Rinse the chestnuts carefully one by one.
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12
Using the pads of your fingers, rub the surface while rinsing.
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13
Do not try to remove the black fibers that remain.
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14
Repeat Steps 4 and 5.
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15
After repeating, gently remove the remaining black fibers with a skewer or toothpick.
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16
If you are not pressed for time, boil the chestnuts once more for 10 minutes without baking soda.
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17
Rinse and soak overnight to remove the remaining baking soda.
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18
The following day, rinse well.
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19
If the chestnuts are still hard, or if the boiled water deeply blackens after this repeated process of removing the astringency, boil 1-2 more times.
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20
Put the sugar and chestnuts in a pot, fill with just enough water to cover the chestnuts (about 800 ml), cover with aluminum foil to serve as a drop-lid, then heat.
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21
Attention!
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22
After bringing to a gentle boil, reduce to low heat and simmer for 50 minutes to 1 hour.
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23
Be sure that the heat is low enough so that the chestnuts do not roll around and be sure to cover with a drop-lid.
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24
Remove from the heat and allow to cool.
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25
They taste even better if you let them sit overnight.
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26
Store the chestnuts and syrup in a sterilized jar and store in the fridge.
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27
I recommend straining the syrup first.
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28
Also, if you like, simmer the syrup briefly after removing the chestnuts.
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29
I used a lot of love in making these.
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30
My precious little gems.
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31
While the broken ones might not look pretty, they're also tasty, with the flavors all absorbed.
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32
Use them for making other desserts.
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33
I updated the photos in the steps on September 27, 2013.
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34
(The steps are the same.)
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35
Puree them into chestnut paste and use it for a variety of sweets.
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36
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