Marron glacé that a "marron glacé" is a confit marron that is covered in caramel. The 1767 book "L'agronome, ou dictionnaire portatif du cultivateur" claimed that the best marrons came from the Dauphiné region in southeastern France, and contained instructions for preparing marron glacés. Chestnuts are covered with a membrane, known as a pellicle or episperm, which closely adheres to the fruit's flesh and must be removed because of its astringency. Marron nuts have a pellicle which is "superficially attached to the nut", making it easily removable from the fruit. Some chestnuts have two cotyledons usually separated with deep grooves penetrating nearly
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