tag:blogger.com,1999:blog-4268459408571855193.post2536400405211438360..comments2023-09-24T06:27:49.832-05:00Comments on Cucina Libera: Truly Sugar-Free Chestnut TrufflesAlessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4268459408571855193.post-42045139200405563272012-03-06T22:19:52.128-06:002012-03-06T22:19:52.128-06:00Thanks! :-)
I wasn't sure if anyone would get ...Thanks! :-)<br />I wasn't sure if anyone would get or appreciate it, but I couldn't resist.Alessandrina @CucinaLiberahttps://www.blogger.com/profile/11314471482133349271noreply@blogger.comtag:blogger.com,1999:blog-4268459408571855193.post-60654437609504760002012-03-06T15:59:30.535-06:002012-03-06T15:59:30.535-06:00I love the Mr. Creosote reference.I love the Mr. Creosote reference.Karlienoreply@blogger.comtag:blogger.com,1999:blog-4268459408571855193.post-91908411883139515142012-01-14T08:23:17.675-06:002012-01-14T08:23:17.675-06:00The coconut oil helps them to solidify. If you pop...The coconut oil helps them to solidify. If you pop them into a cool place for a few minutes, that might help to eliminate any possible squishiness :-) <br />Maybe too, if you wanted to try to make a Chocolate Chestnut version, I bet a bit of cocoa powder would help balance out the paste,Alessandrina @CucinaLiberahttps://www.blogger.com/profile/11314471482133349271noreply@blogger.comtag:blogger.com,1999:blog-4268459408571855193.post-32177695133366225562012-01-11T03:04:23.537-06:002012-01-11T03:04:23.537-06:00Well I've made a chocolate chestnut tart that ...Well I've made a chocolate chestnut tart that way and it worked pretty well, although as truffles they might be a bit too squishy. Still, I could have probably just used less paste.Zo @ Two Spoonshttp://twospoons.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-4268459408571855193.post-18519770794659259052012-01-07T02:42:50.590-06:002012-01-07T02:42:50.590-06:00@ Zo. Thank you!! :-)
If it is more accessible/les...@ Zo. Thank you!! :-)<br />If it is more accessible/less expensive, it might be possible to sub chestnut paste for the flour; just omit the non-dairy milk.<br />If you try it, I'd love to hear the results!Alessandrina @CucinaLiberahttps://www.blogger.com/profile/11314471482133349271noreply@blogger.comtag:blogger.com,1999:blog-4268459408571855193.post-65747670533372336362012-01-05T22:18:58.972-06:002012-01-05T22:18:58.972-06:00Oh my gosh, yum! I can see why you don't need ...Oh my gosh, yum! I can see why you don't need any sugar, since it is all chestnutty goodness. I thought these were made of chestnut paste and melted dark chocolate originally, so the recipe is a nice surprise! Chestnut flour is quite pricey where I am (New Zealand), but this looks like a damn good way to use it!Zo @ Two Spoonshttp://twospoons.wordpress.com/noreply@blogger.com