Chestnuts spread

A specialty much appreciated by gourmets, this magnificent candied chestnut requires great expertise. Initially, the raw chestnut consists of dry matter (flour) and water. It undergoes candying by “osmosis”: the syrup replaces the water which has a lower density. After being candied, the chestnut then consists of 72% dry matter (chestnut + sugar) and 28% humidity. Tasting is like a real ceremony: take it out of the fridge, resist for a few minutes for the chestnut to come back to room temperature, then share it: we have to delicately open the Marron Glacé in half to discover the translucent flesh of the fruit moistened with its candy syrup. Finally the appetizer, eyes closed...the richness of its flavors make it an indescribable pleasure. Our candied chestnuts are sold in boxes of 2.4 kg