Ingredients
- lb dried chestnuts1 unit
- heaped tbsp cocoa1 unit
- 6 oz
- A piece of tangerine peel finely chopped1 unit
Method
1
Soak the dried chestnuts in cold water for at least 30 minutes to soften them, then drain well.
2
Place the soaked chestnuts in a large pot and cover generously with fresh water, then bring to a boil over medium-high heat.
3
Reduce heat to medium-low and simmer the chestnuts for 45 minutes until they are very tender and the water has reduced by about half.
45 minutes
4
Sieve or mash the cooked chestnuts into a smooth paste, discarding any tough skins that do not pass through.
5
Return the chestnut paste to the pot and stir in the sugar, cocoa, and finely chopped tangerine peel until well combined.
6
Simmer over low heat for 10–15 minutes, stirring frequently to prevent sticking and scorching, until the mixture reaches a thick, paste-like consistency.
12 minutes
7
Transfer the imbuljuta to a serving dish and allow to cool to room temperature before serving.