Harvested in Dordogne, France.
Flavor Notes: This classic French honey has a very bold flavor with a notable woody taste. Its intense aroma is made up of strong and suave fragrances; the aftertaste is long and slightly astringent
Texture: Dark Clear and liquid
Serving Suggestions: Its intense flavor and authentic taste makes it a kitchen favorite. It can be used to sweeten certain pastries such as cakes and tarts and make sure you try sweet chestnut honey madeleines, which are to die for. It can also be used in marinades, or just spread on a slice of toast.
100% raw honey : all our honeys are analyzed to guarantee you the highest quality and purity. We use cold extraction in the most beekeeping tradition.
Miel Factory invites you to savor its chestnut honey. Harvested in the Cévennes in France, this honey is extremely bold in both flavor and hue. It has a strong aromatic power and it will fill your taste buds with a woodsy flavor ending with a characteristic bitter note. Liquid and coppery, chestnut honey, is also one of the great French honeys.
The chestnut tree is a majestic tree. It has long branches and large leaves and is the third leafy tree species found in France. It mostly grows in acidic soils with a granite or sandstone base composition.
As such, the chestnut tree is found in abundance in the Cevennes and Corsica for example. It blooms from late June to early July and its honey is harvested during the month of July.
This honey is often used in cooking as it brings an authentic taste and strong flavors to the table.
We also recommend its use in pastries such as madeleines, where chestnut honey will finish the desert with a unique note that will leave everyone reaching for a second one.
Price/kg : 39,60 €
Moist hazelnut and chestnut honey cake
For six people
- 3 eggs
- 90g of chestnur powder
- 90g of hazelnut powder
- 80g of chestnut
- 4 tablespoons of chestnut honey
- 20g of rapadura
- 3 tablespoon of olive oil
- 3 tablespoons orange liqueur
- ¼ grated zest of orange
- ½ teaspoon of baking soda
- Pinch of salt
- 5 hazelnuts cut roughly with a knife
Mix eggs, honey, rapadura, olive oil and 2 tablespoons orange liqueur. Add the rest of the ingredients to the mix (except the hazelnuts and the third spoonful of orange liquor.) Pour the dough into small individual molds, sprinkle with hazelnuts and bake for 15 minutes at 160-180 ° C. Once the cakes are cooked, mix 4 tablespoons of acacia honey, the rest of the grated orange zest, the last spoonful of orange liqueur, and the juice of half of the orange. Serve this sauce on the side to lightly be poured on each cake according to individual preferences.