It is best to use fresh chestnuts. Fresh chestnuts are much heavier than old or even wormy ones. Very easy to try out: Fresh chestnuts sink to the bottom in water, old ones float to the top.
Before preparation, score the chestnuts crosswise with a sharp knife.
Roast the chestnuts for about 30 minutes in the oven at 220 °C. Place a container of water in the oven to prevent the chestnuts from drying out.
Alternatively, you can boil the chestnuts in hot water for about 15 minutes. However, with this method of preparation, some flavors are lost.
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