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Luxury wooden box 8 marrons glacés
Luxury wooden box of 8 whole marrons glacés 145g. Packaged in a protective atmosphere. The box you give as a present, or give yourself, for...
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The art of tasting
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Tasting a candied chestnut

Never bite into a marron glacé! It is gently grasped between the thumb and forefinger to separate the fruit into two parts. Inside, a translucent pearl of sugar will appear in the middle of the shiny pulp of flavour and sugar.

Take your time, taste and savour each flavour as it comes through.

The manufacturing process

The selection process

A marron glacé is a candied sweet chestnut. Nothing to do with horse chestnuts, more commonly known as conkers, which grow on horse chestnut trees and are inedible. It's easy to tell them apart: a prickly outer burr contains several horse chestnuts; if there's only one large one, it's a sweet chestnut.

The selection of chestnuts

The peeling process

Everything is done by hand. An incision is made in the hull of the sweet chestnut, which is then steamed. All that remains is to remove the second skin and any stubborn strips of skin. Fruit that breaks up during the peeling process can be used for purée or cream, but not for marrons glacés.

Peeling chestnuts

The wrapping in tulle process

Attention, extreme delicacy required! Once the sweet chestnuts are ready, they are placed in pairs, face to face, in little tulle pouches. The tulle prevents the chestnuts from breaking during cooking and absorbing too much sugar.

Wrapping chestnuts in tulle

The candying process

For 6 to 7 days in a row, the chestnuts are immersed in sugar baths that get sweeter by the day, and flavoured with whole bunches of black Madagascar vanilla pods. Day after day, the water escapes from the fruit, and is replaced by the sugar that preserves it.

Candying chestnuts

The glazing process

At the end of the 7-day soaking period, the drained sweet chestnuts are sprayed with glaze (a mixture of water and icing sugar). Wrapped in this delicate, protective shell, they are set to one side for a day before being packed.

The glazing of chestnuts

The packaging process

This is the final stage and you know what? It too is done by hand! This is an essential operation, as it is the last one before the chestnut meets the customer at home. The fruit is delicately handled, placed on a cardboard tray and wrapped to preserve its freshness and softness.

The packaging of chestnuts