For more than 150 years, Pellorce & Jullien has been preparing a plump, soft and melting candied chestnut for the holidays, without artificial coloring or flavoring. This fruit being very fragile, most manipulations are manual.
The master confectioners carry out pilot tests on each batch, concerning both the cooking parameters and the formulations of the confectionery syrups.
Next comes the “French style” icing which coats the fruit with a very thin layer of icing sugar which gives it its shine and the finesse worthy of a high-end candied chestnut.
Rigorous sorting eliminates fruits with poor shape or color.
