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Karyoka (Turkish Chocolate-Covered Chestnuts)

From Statesboro Market2Go

<p>Luxuriously rich candies that can be made with locally grown chestnuts! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 16

1 pound Chestnuts
1/2 cup Powdered sugar
2 to 4 tablespoons Heavy cream
3 ounces Bitter dark chocolate
2 tablespoons Pistachio nuts (finely ground, for garnish)

Step by Step Instructions
  1. Cut a deep crosswise slit into each of the chestnuts with a very sharp knife. Put the chestnuts into a saucepan and add enough water to cover, then boil with a cracked lid for 20 minutes.
  2. Run the chestnuts under water to cool, then peel the outer shell and inner membrane away with a paring knife.
  3. Put the chestnuts, the powdered sugar, and 2 tablespoons of heavy cream into a food processor, then pulse on high to blend. Add additional cream a little at a time (pulsing between additions) until a dough-like substance has formed.
  4. Remove the puree and shape it into a big ball, then let it rest in the refrigerator for 30 minutes. Meanwhile, melt the chocolate, then whisk one tablespoon of heavy cream into to the melted chocolate.
  5. Break pieces off of the dough ball and form them into little balls. Roll the balls in the melted chocolate with a fork then place them onto a tray lined with wax paper. Garnish each candy with ground pistachios.
  6. Put the tray of candies into the fridge and let them set for 20 minutes.