It’s a totally artisanal procedure where the marrons are first boiled and subjected to candying, a long process involving their immersion in sugared water for days and then baked and covered with pure chocolate.
Born in 1600 in the prestigious Galerie des Glaces of Versailles, the Marron Glacés is a refined and sophisticated confection that requires the use of high quality raw materials and the complete set-skill of a master pastry chef. Marrons Glacés are produced daily and can be enjoyed both in pieces or as a whole, plain or covered in chocolate.
The Giuliani Chocolate shop also produces crystallized violets, famous for their delicate flavor. Thanks to their brilliance, they’re used to decorate Marrons Glacés, chocolates and cakes. Excellent even by themselves, their taste is enhanced by liquor or a glass of champagne.