© 2025 | http://angiesrecipes.blogspot.com
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© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
Karyoka are rich and delicious Turkish confections for the holiday season. They are made of a creamy, earthy chestnut puree coated with dark chocolate and sprinkled with ground pistachios. Try making them from fresh chestnuts when in season, or you can use vacuum-packed chestnuts from the stores if you, like me, can’t be bothered with the extra step. I have used coconut sugar to sweeten the chestnut puree for the deeper caramel and butterscotch tones, but feel free to use regular sugar.
Karyoka
adapted from The Spruce Eats
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- Place the vacuum packed roasted chestnuts, heavy cream and coconut sugar in a saucepan and boil for about 10 minutes until the liquid is reduced to about 4 tablespoons.
- Transfer the chestnuts to a food processor with 2 tablespoons of cream and process until well blended. Continue to add remaining cream little by little, processing each time, until you have a dough-like puree. You might not need to use all of them.
- Shape the chestnut puree into 16-18 balls in the size of chestnuts. Chill the chestnut balls for at least 30 minutes to firm them up.
- Melt dark couverture chocolate in a double boiler. Roll the chestnut balls in the melted chocolate to cover all sides with the help of a fork, letting any excess chocolate fall back into the bowl. Place them on a tray covered with wax paper. Garnish the top of each ball with ground pistachios.
- Set aside for an hour, allowing the chocolate coating to set. Alternatively chill them for 20 minutes in the fridge.
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
They look so pretty and what an even and crunchy coating of chocolate you achieved! I have to confess that I can only tolerate chestnuts with a lot of rum LOL We have the most amazing chestnut rum chocolate bars here in my city.
ReplyDeleteSo yummy_Christine cmlk79.blogspot.com
ReplyDeleteHello Angie
ReplyDeleteA yummy treat, thanks for sharing.
Wishing you a great day !
...Angie, you come up with some amazing creations.
ReplyDeleteGood morning sounds delicious
ReplyDeleteAngie, your preparation today is perfect to accompany the coffee that we will surely have during the gatherings these holiday days. A hug and Happy Holidays to you.
ReplyDeleteI am not a huge chestnut fan, but I imagine these are delicious, especially with the coconut sugar. I have some on hand and this might be the perfect way to use it.
ReplyDeleteYUM! Those gotta be so good!
ReplyDeleteNever heard of such a thing.
ReplyDeleteThese look so good, Angie! Merry Christmas to you!
ReplyDeleteA delightful treat for the season Angie, thank you! I wish you Happy Holidays and a Very Happy New Year!
ReplyDeleteGracias por la receta. Te mando un beso
ReplyDeleteI wish I could try these. Despite having lots of chestnut trees in South Africa, we don't get chestnuts here at all and I'm not sure why.
ReplyDeleteTandy (Lavender and Lime) https://tandysinclair.com
I love chestnut desserts, Angie, and these truffles look fantastic - definitely saving this idea for next year. Wishing you very happy holidays!
ReplyDeleteThey do look very nice, Angie but I've never heard of them.
ReplyDeleteI make Rum Balls.
If I could pop a couple in my mouth right now, I would!
ReplyDeleteNot only do these sound wonderful, but they are beautiful l you did an amazing job with them! Brava, Angie! ~ David (C&L)
ReplyDeleteoh my word this sounds delicious Angie. And they look so good. Hope you had a great christmas.
ReplyDeletesherry
Thank you for introducing us to this lovely recipe! I love that your cooking and baking includes international recipes. I will save it for the next holiday season! ~Nessa
ReplyDelete