Recipe by Volker Marecek and Benjamin McManus of The Langham Auckland (National Winner – RHT New Zealand 2014)
Filling is freeze dried Manuka Honey
Marzipan for the outside
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.