L' Artisan Provencal Candied Chestnuts in Retro Tin
Candied Chestnuts are without question a labor of love. The chestnuts are first sorted to eliminate those that are not perfectly round or smooth. They are then boiled, peeled by hand, and sorted once again. Finally, the chestnuts are cooked for two days in a rich vanilla syrup until the flavor seeps into the very heart of the chestnut.
Learn a little more about how they are harvested and produced below.
“Marrons Glacés” are a very special treat. From careful harvesting to their meticulous transformation into a high-quality treat, each Corsiglia “marron” receives full attention.
Gourmets start thinking about “Marrons Glacés” in the first days of fall, when mushrooms appear under the trees and the steps of chestnut harvesters echo in the deep forests of the Var or Italy.
It is time to pick up the fruits, fallen from their prickly burr, and sort them before soaking them in water for 9 days. Damaged fruits naturally rise to the surface and are removed. The perfect chestnuts are placed in a cellar to dry for three weeks.
Then comes the next step: the chestnuts are slit, then steamed to remove their first layer of skin. Then each chestnut is inspected and any remaining piece of skin is removed manually from the grooves of the fruit.
Wrapped in pairs in tulle muslin, the “marrons” (= chestnuts) are immersed in spring water for cooking. Candying may take 7 to 10 days with our traditional French recipe. We use a syrup made of sugar, glucose syrup and natural Madagascar Bourbon vanilla beans. Our know-how consists in delicately replacing, through infiltration, the water inside the fruit with the right quantity of syrup. The muslin prevents excessive absorption of sugar and keeps the “marrons” whole. Candying does not lend itself to improvisation: every year our process is reviewed to accommodate the variations in harvest and fruits. Once this long and meticulous process is over, the tulle muslin is removed with great care, and the “marrons” are left to drain a little before they are sorted once again.
Aromas fill the air…but wait!..... the “marrons” are not glazed yet!
The whole “marrons” are laid on a rack to await glazing. Each “marron” is glazed with a small layer of translucent and satin-like glaze. A few moments in the oven are all it takes for the glazing to set around the glistening “marrons”, allowing the core of the fruit to retain its drop of syrup until the “marron” is ready to enjoy. In a few hours the “Marrons Glacés” will be ready for wrapping in the golden foil that will complement the loveliest holiday tables.
The Art of Enjoying. It all starts with a fragrance, a scent, a sweet smell… then aromas, taste… flavour… this is a unique experience. Enjoying your “Marrons Glacés” calls for a ceremony that is just as important as the delicacy itself: taking the “marron” out of the refrigerator; resisting temptation until the “Marron Glacé” is at room temperature, then halving it… It is important to split the “marron” in half to find the drop of syrup encased at the core of the fruit, which flows over its translucent flesh. When you finally melt the “marron glacé” in your mouth, eyes closed, its rich flavours bring you unrivalled pleasure.
TO AVOID AT ALL COSTS….!!!! Never, ever put the whole “marron” in your mouth or cut it with a knife….the sharpness of teeth or blades whitens the flesh, making the fruit appear dry… !!! Do not keep “Marrons Glacés” at room temperature but store them in a dry, cool place. Ideally in a box covered with plastic film in the vegetable compartment of your refrigerator.
Watch a video here.
This tin contains 8 pieces.
Net Weight: 160 g. / 5.6 oz.Country of Origin: France
