This is how Vienna’s most famous chocolate chestnuts are made

As soon as you step into the venerable halls in Vienna’s 23rd district, you can feel the nutty-sweet smell: Confiserie Heindl has finally started again with the long-awaited chocolate and chestnut production. However, there is no set date for this. “We decided that spontaneously in the WhatsApp group,” reveals Andreas Heindl, managing director of the family company.

Since then, a good 20 employees have been busy shaping vegan chocolate bites from chestnut puree all day long. “At the moment, our working day starts at six in the morning with the first mass and practically works through until 5 pm, after which everything is prepared for the next day for another hour.”
That’s in the chocolate chestnuts
Of course, the family recipe for the fine chestnut mass is a well-kept secret, but this much can be revealed : “The wonderful chestnut mousse is refined with a natural soy and a dash of rum.” The chestnuts themselves come frozen from Hungary – and around 50 tons of it per year. The Fairtrade cocoa for dark chocolate from Ivory Coast.
Vegan and low in calories
Incidentally, the chocolate chestnuts are not only a pleasure for the palate, they are also vegan and have surprisingly few calories : “100 grams of chocolate have over 500 calories and the chestnuts only have 360 ​​calories. It is easier to nibble – or more,” explains Barbara Heindl, Head of Marketing & Sales, grinning.
First of all, the chestnut puree is stirred into an airy chestnut mousse in a vacuum kettle and then shaped using an embossing roller. In the case of the large chocolate chestnuts, these are tips, whereas the former shape of the Mozart heart is used for the small version. “Back then we thought hearts are always popular, so why not?” This is why chocolate chestnuts are popularly referred to as “chestnut hearts”.
Then the bottom of the chestnuts is dipped into the dark chocolate , then the excess chocolate is blown off. The first cooling then follows. Then the second, wafer-thin chocolate layer is placed on top and after further cooling, the chocolate chestnuts are individually placed in the packaging by hand.
Chocolate chestnuts at an affordable price
Incidentally, the recipe was created around 30 years ago. The brothers Walter and Andreas Heindl, who had only recently taken over their parents’ business, wanted to make the then expensive chestnut lace from Viennese confectioners affordable to a wide audience. Walter Heindl worked on this for a long time until he found the perfect recipe that is still used today.

And so again this year around 300,000 small and 150,000 large packs will be sold in Heindl shops and supermarkets.

source : heute.at

 

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