We are proud to announce that freshly iced marrons glaces are now available for all marrons glace lovers. We agree that Christmas is just not Christmas without the sweet creamy texture of a perfect, freshly iced marrons glaces.
In 2008 we visited the famous marrons glace maker Sabaton in the Ardeche region of France. We were fortunate enough to meet with Christophe Sabaton himself, whose Grandfather founded the company over 100 years ago. In October 2013 we visited Christophe again and have sourced a limited quantity of “marrons confit”. Marrons confit is the first step in producing marrons glace. The best quality large size chestnuts (marron in French) are peeled and cooked very slowly in a heavy sugar syrup for between 2 and 3 weeks .This process has taken many years to perfect and the length of time, temperature and sugar level (brix) can vary with each batch just as a wine maker may vary the way they produce each batch of wine – it is artisan. The only other ingredient is bourbon vanilla pods. The confit (preserved) marrons are then kept in sugar syrup until they are iced, the final and most important step.
Under the instruction of Christophe Sabaton himself we will be icing the marrons glaces ourselves in Australia using the same recipe and technique as Sabaton. Our freshly iced marrons galce will then be delivered immediately by post to our customers all over Australia. Back to blog