Marron glacé Chopin, on a comfortable night Edna Pontellier dines alone, she describes marrons glacé as "just what she wanted". Candied chestnuts are a speciality of Bursa, Turkey, where they are called "kestane șekeri" 'chestnut candy'. Marron glacé A marron glacé (plural "marrons glacés") is a confection, originating in southern France and northern Italy consisting of a chestnut candied in sugar syrup and glazed. Marrons glacés are an ingredient in many desserts and are also eaten on their own. Candied chestnuts appeared in chestnut-growing areas in northern Italy and southern France shortly after the crusaders returned to Europe with sugar. Cooking with
Sugar crust flipped and left to stand in starch for twenty-four hours. After standing for this period of time, the resulting shells are ready to be enrobed in chocolate. Sugar crust Sugar crust, in chocolate confectionery, is a method to prepare liquid (often liqueur) filled chocolates. The solid sugar crust is formed from a supersaturated sugar solution with a filling of choice. The crust completely seals the filling, allowing it to be coated with a layer of chocolate in a process called enrobing. Sugar crusts are formed by pouring filling into moulds prepared of starch (referred as starch moulds). The moulds are