Chestnuts are abundant, versatile and accomodate many flavorings.
Roasting chestnuts and dipping them in a complementary condiment adds versatility to the autumn classic. Although melted chocolate is possibly the most common accompaniment to roasted chestnuts, the flavor of chestnuts does not limit them in terms of versatility. For example, in northern Turkey, it's not uncommon to find chestnuts still warm from roasting and dipped in honey steeped with saffron. Roasting chestnuts for dipping follows the same guidelines as when roasting them for out-of-hand eating.
Instructions
1. Heat the oven to 400 degrees.
2. Cut an "X" incision with a paring knife one-fourth of an inch deep in the side of each chestnut.
3. Arrange the chestnuts on a sheet pan in an even layer and place them in the oven.
4. Roast the chestnuts for 30 minutes.
5. Remove the chestnuts and allow them to cool enough to handle.
6. Peel the outer shell from the chestnuts followed by the thin membrane covering the nut.
7. Allow the chestnuts to completely cool if dipping them in a hot food, such as melted chocolate, so it will adhere evenly. For other preparations, such as honey-dipped chestnuts, coat them while still warm.
Tags: dipping them, melted chocolate, Roasting chestnuts, Roasting chestnuts dipping, still warm