Put the raw chestnuts in a deep pot, cover in water, and let them simmer for about 40 minutes. Turn off the heat, then set them aside to cool while still soaking in the water (for about 4 hours).

Drain the cooled chestnuts, and cut them into halves.

Scoop out the insides with a spoon. This should make close to 640 g.

I recommend using a narrow spoon as shown in the photo.

Blend the chestnut flesh in a food processor for 20-30 seconds. (Since my food processor is small, I divide it up into 3-4 batches.)

Combine the processed chestnut flesh with sugar and salt in a pan (I recommend using a Teflon-coated one), and cook over medium heat.

Use a spatula (preferably a wooden one) to mix. The further down the spatula your grip is, the easier it is to work the paste.

Be sure to keep an eye on the pot to make sure it doesn't burn. Once the sugar melts and the chestnut becomes dough-like, remove from heat, and transfer to a tray.

You can also eat the crisp remains that are stuck to the pan. While it is still hot, it should peel off easily. It has a nice fragrance and a crisp texture. This is the delight of only a select few.

When cooling off the chestnut paste, do not wrap it in plastic wrap. If you cover it, it will become moist and pasty.

After it cools down completely, wrap about 30 g of the chestnut paste in the center of a tightly wringed-out damp cheese cloth, and twist the mouth closed as shown.

Using the inner pad of your hand, lightly press the base of the wrapped chestnut paste to make a slight depression--a trademark of the authentic chestnut paste confection.

But, of course, for those who find it troublesome to form them this way, go ahead and just roll them into a ball. Aren't they the cutest?