Roasted chestnuts get flaky and a bit crumbly. They break apart like a warm, nutty shortbread. You get those little crunchy bits near the skin—pure treasure.
Boiled chestnuts are a whole different vibe. They become creamy and almost buttery. Think mashed potatoes, but with a subtle, sweet chestnut soul. It’s a texture that melts on your tongue.
Which is better? That’s like asking if you prefer a crisp autumn leaf or a soft wool blanket. Both are lovely. It just depends on your mood.
