lubricate crocks with butter and sprinkle powdered sugar; whisk egg whites and brown sugar in a mixer until it swell; after swelling set the mixer to slow revolution; add the chocolate you melted in bain-marie style at 40 0C temperature; pour vanilla stick in the flour hold in a pot and add cocoa; add yolk and powdered sugar you whisked in a separate pot; place chestnuts into the crocks and combine both mixture you prepared and pour over the chestnuts and cook at 240 0C temperature for 14 minutes; when taken out of the oven, dress with liquid cream and candied chestnut.
