The recipe for Marrons Glacés is very old. It was first created in the XVI century and has continued to charm even the most sophisticated palates ever since. It is a challenging, tricky recipe for all confectioners. There is no room for error when selecting the chestnuts and long hours of patient, delicate work are required. Even today, it is still a small luxury of the most noble confectionery and could certainly not be left out of the sophisticated range of Galup delights.