Imbuljuta tal-Qastan

Ingredients:

• 200 g dried chestnuts
• 600 ml water
• Sliced tangerines
• 50 g brown sugar
• 80 g cocoa powder
• 1 cinnamon stick
• 80 g dark chocolate
• ½ teaspoon mixed spice
• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon

Instructions:

• Wash the dried chestnuts thoroughly and soak them overnight in plenty of water. Drain the chestnuts and discard the soaking water.
• Place the drained chestnuts into the Crock-Pot. Add the water, tangerine rinds, cinnamon stick, ground cinnamon, ground cloves, and mixed spice.
• Stir in the dark chocolate, cocoa powder, and brown sugar.
• Cover the slow cooker with the lid. Cook on Low for 6-8 hours, or on High for 3-4 hours, until the chestnuts are soft and tender.
• Once done, stir the mixture well to ensure the chocolate and spices are evenly distributed. If the drink is too thick, you can add a little more hot water to adjust the consistency.
• Ladle the hot Imbuljuta tal-Qastan into cups or bowls and serve warm.