with Marron GlacèIt takes a long time to prepare marron glacè. The chestnuts are selected according to their diameter, then they are dipped in water, sugar and vanilla for nine days and the same liquid will be used again to be candied (this phase lasts a week). The end of the process and the glazing take place at the same time and the Marron Glacè become shiny and appetizing. Bellamia buys the Maron Glacè from a little French factory and turns them into a unique and creamy flavour .
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