Dilmah Real High Tea

Marzipan Chestnut Truffle

Recipe by Volker Marecek and Benjamin McManus of The Langham Auckland (National Winner – RHT New Zealand 2014)

Filling is freeze dried Manuka Honey
Chestnut Puree
Marzipan for the outside

Chestnut Filling:

300g chestnut puree
80g butter, soft
Brandy, Cinnamon, Acid to taste


Combine the chestnut puree with soft butter; add the spices to taste, chill.
Cut a piece of manuka freeze dried honey and roll it with the chestnut into a chestnut shape.
Chill and dip in dark chocolate with cocoa butter and let it set.
Roll out marzipan thinly; cover the chestnut with the marzipan.

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