Candied chestnuts in syrup are different from the other candied chestnuts by the absence of the thin layer of icing sugar. That may be why some prefer these candied chestnuts in syrup.
They can be found here in their syrup of candying which is enhanced by a subtle note of Bourbon vanilla pods from Madagascar.
Marrons, sucre, gousse de vanille.
In 1870 André Corsiglia began his career as master confectioner in New York alongside his uncle Giovanni Batista Raffetto.
Back in France in 1896 he opened his first manufacturing plant in Marseille. This is where the House acquires its pedigree thanks to its glazed chestnuts.
Since then, four generations have followed and the House Corsiglia continues to combine the respect for tradition and innovation as evidenced by numerous patents for improving the manufacturing process of candied chestnuts.
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