Confiserie Azuréene, based in Collobrières, works with just under 40 pickers, and from their harvest make Marrons Glacé and Crème de Marrons, among other products. The focus is small-scale, and they are very much an artisanal company.

The process of manufacture lasts more than six months, and at Confiserie Azuréene almost everything is done by hand. The chestnuts are brought to the Confiserie, and sorted: the smaller ones will go into Crème de Marrons, and the largest, undamaged specimens are used for Marrons Glacés. The chestnuts are then placed in a small bag that recreates the spiky burr of the chestnut and prevents them from swelling while absorbing water during the initial cooking process. Each bag is put into a large steamer and cooked for approximately seventy-two hours, then left for six months in syrup. Once removed, the syrup is reduced until it is thick enough to coat each individual marron, before being dried and packed.

Ingredients : Chestnuts, Sugar, Glucose, Sorbitol, Vanilla.

Allergens : Nuts