Monin Chestnut Syrup
Monin Chestnut Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Monin Chestnut Syrup is festive flavour in a bottle. Featuring the warmth and sweetness associated with the traditional winter chestnut, the syrup offers a light, subtle taste complimented by vanilla notes. Thanks to its mild and versatile nature, Monin Chestnut Syrup can be utilised to enhance a virtually endless collection of drinks and desserts.
Pair it up with Monin Caramel Syrup, and you can also recreate an irresistible roasted chestnut flavour.
Roasted chestnuts might be a Christmas tradition in the UK these days, yet the nut has had to go on a wild and extensive journey to reach that stage. Originating in Asia Minor, theres evidence dating back to approximately 2000 BC of hazelnuts being cultivated.
Around about 3,000 years ago, the ancient Greeks are said to have been the first to introduce chestnuts to the Mediterranean region. In fact, a Greek army reportedly survived their withdrawal from Asia Minor due to their plentiful supply of chestnuts. Ancient Greeks like Galen and Dioscorides also commented favourably on the nuts medicinal benefits, which included the belief they protected against dysentery, the bite of a mad dog, and poisons. They also noted how a chestnut-centric diet would turn someone into a flatulence machine.
Fast forward to the 16th century, and forest-dwelling communities placed a huge reliance on chestnuts as a source of carbohydrates. Even as soon as 1879, Frédéric Le Play stated entire populations were nourishing themselves with chestnuts for half a year, and how they saw them as a complete substitution for cereals. They were right in their assumption. Chestnuts are low in fats and calories when compared to other nuts, and they are also full of fibre making them a filling, tasty and healthy snack.
However, because of a reputation of being mainly consumed by peasants, the popularity of chestnuts began to plummet. Its golden age during the Renaissance where chestnuts from Portugal, Spain and France would be exported across Europe had effectively disappeared by the middle of the 19th century. What was once an inexpensive and popular food, would become an expensive treat few could justify purchasing.
In recent years, chestnuts have experienced a large resurgence. The biggest producer of the nut in the world, China, has seen cultivation numbers increase by over 1,500% in less than 30 years!
Dark Chocolate Torte and Chestnuts
When searching for a rich and luxurious dessert, a chocolate torte should feature near the top of the list. Dense yet squidgy, the torte is packed full of flavour. Well, thats a regular chocolate torte. What about one which features chestnuts? Well the same principles apply. The only difference is you get the subtle warmness of chestnut, both in its regular form and as a luscious whipped cream.
What you will need:
- First of all, preheat the oven to gas mark 4/180C. Get a 23cm loose-bottomed cake tin/springform tin, and butter the sides and base.
- In a pan on a low heat, place the butter and dark chocolate the latter of which should be broken up into chunks. Constantly stir these ingredients gently, waiting until they melt together and create a smooth chocolate mixture.
- While the chocolate is melting, put the sugar and eggs into a bowl, and beat these together with an electric whisk. Keep doing this for around five minutes, where the mix becomes thick and billowy.
- When the chocolate butter mix is ready, pour this into the whisked sugar and eggs, and then fold it in with a large metal spoon. Remember to take care and be attentive when folding the two mixtures together.
- In a separate bowl, combine the flour, ground chestnuts and a ¼ tsp of salt. Then fold this into the main mix, doing so until everything is nice and even.
- Spoon the mix into the prepared tin. Place the tin in the oven for 35-40 minutes, waiting for the top to form a slight crust. When its ready, take out of the oven and let it cool.
- While the torte is resting, you can produce the chestnut whipped cream. Get a whipped cream dispenser, pour the fresh cream and Monin Chestnut Syrup into it, attach a NOS cream charger, and shake the device for up to ten seconds.
- When the torte has cooled to a warm temperature, dust it with cocoa powder. Cut a slice, add a generous squirt of the chestnut whipped cream, and youre all set for a taste of heaven.