I'd like regular ancestral cooking emails!
Honey-fermented chestnuts enveloped in home-roasted 100% cacao chocolate.
I cannot believe my “I wonder what happens if you ferment chestnuts” rabbit hole resulted in these. The chestnut is sweet, smoky and squidgy and permeated by a spicy, mead-like liquor. Then the chocolate comes in and gives it all a dark, bitter, fortifying note.
They are *so* good. I wish you could taste. If you have chestnuts, put them in some 50/50 honey/water solution with some spices and ferment them! Then, in Jan, I’m going to do a bean-to-bar chocolate with no special equipment day. If you can save them till then, you can cover them in that deliciousness :-)