The Candied Chestnut
A technical alchemy replaces the water contained in fruits into a sugar
syrup. This process is what is called « candying ».
From successive brothes during 3 to 4 weeks, an osmosis is
created between the fruits’ flesh and that marvelous syrup. Then, fruits are
left in a special room decicated for that, called « le fruitier », for at least 2 months.
That is the minimum time lapse required to achieve a high-quality candying.
At the end, an ultimate sugar broth, the glaze, is provided.
Glazing offers a nice shiny dress and a soft feel to the fruits.
