The Sweet Chestnut From South- East France
A Regional Delicacy of the Ardèche & Chocolate Chestnut Loaf Recipe
The region is not only known for its lush, mountainous landscapes, swift rivers and spectacular rock formations but it is also the country’s leading producer of sweet chestnuts. On average, chestnut trees, or ‘bread trees’ as they are called in the Ardèche, can produce about 6000 tons of fruit per year. It is no wonder that chestnut products and dishes abound in the area.
You will find sweet chestnuts in a variety of hearty dishes, chopped and scattered over salads, in decadent sweet treats and even dried, milled and turned into flour. Here are just some of the delicious ways in which chestnuts have marked the kitchen of this exciting region.
Liqueur de châtaigne
- This velvety smooth, amber- colored liqueur is traditionally enjoyed as an apéritif. Mix one part liqueur de châtaigne with four parts dry white wine or champagne. It is especially delicious drizzled over chocolate or vanilla ice cream.
Crème de marrons
- There is nothing quite as decadent as a thick slice of warm, buttered toast slathered with crème de marrons. The sweetened, vanilla- flavored chestnut cream can also be enjoyed as a topping for crêpes or used in desserts and baked goods.
Marrons glacés
- Although marrons glaces are traditionally eaten during the holiday season, it would be a shame to only enjoy them once a year. Candied chestnuts are delicious on their own, in desserts or as a garnish.
Miel de châtaignier
- This gourmet chestnut honey ranging in color from pale yellow to beautifully burnished brown has a strong, rounded flavor with slightly bitter notes. Try it as a sweetener in coffee, tea and even hot chocolate. Use it sparingly, as it is rather fragrant.
Farine de châtaignes
- Chestnut flour is a versatile ingredient which can be used in pancakes, breads, cakes and other baked goods. The flavor of chestnut flour tends to be quite sweet so bear that in mind when using it in your recipes. It has a shelf life of 3 – 4 months.
Cousina
- Make sure to sample this creamy, sweet chestnut soup during your stay in the Ardèche. It is usually served hot as an appetizer but you can also enjoy it as a comforting lunch with plenty of crusty baguette.
Chestnut Season
Especially in the autumn, when chestnut season is in full glory, planning a trip to the Ardèche means indulging in the heart of chestnut country. From the 12th of October until the 9th of November, villages in the Ardèche will hold their annual chestnut festival. Take the opportunity to learn about the wide variety of chestnut products directly from the producers themselves, visit artisanal markets and discover why the sweet chestnut which was granted the appellation d’origine contrôlée in 2006, is one of the Ardèche's ultimate delicacies. For more information about the upcoming chestnut festivals please visit: Castagnades d'áutomne
Sweet Chestnut Recipe
Here is a recipe using some of the above mentioned products. Enjoy this chocolate chestnut loaf as an elegant dessert with a scoop of vanilla ice cream and a few chopped marrons glacés, drench it with liqueur de châtaigne and serve it in a trifle or simply enjoy it as a lazy afternoon treat with your favorite cup of tea.
Chocolate Chestnut Loaf
Serves 8-10
- 100 g butter
- 100 g dark chocolate
- 250 g crème de marrons
- 2 large eggs
- 50 g demerara sugar
- 1 tbsp liqueur de châtaigne
- 100 g all- purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
- 100 g farine de châtaignes
Directions:
- Preheat oven to 180ºC.
- Line a 25 cm loaf pan with baking paper.
- Slowly melt the butter and the chocolate au bain marie and remove from heat once melted.
- Stir the crème de marrons into the butter and chocolate mixture.
- Using and electric mixer, beat the eggs, sugar and liqueur de châtaigne.
- Add the chocolate- chestnut mixture to the eggs and beat again.
- Sift the all- purpose flour, baking powder, baking soda and salt into this mixture.
- Also sift in the farine de châtaignes.
- Stir everything with a wooden spoon until combined. The mixture is thick.
- Pour the mixture into the prepared loaf pan, spreading it evenly, and bake for 50- 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack before serving.
Chocolate Chestnut Loaf
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