These crystallised chestnuts are made by the Imbert company, and use only the best fruit for a superior flavour and perfume. The Imbert company refuses to use ready peeled or frozen chestnuts, which means that production of these crystallised chestnuts can only be carried out between October and March.
Crystallised chestnuts are made by slowly steeping the fruit in syrup, resulting in a delicious, refined and sophisticated sweetmeat.
Conservation : Crystallised chestnuts dry out if they are not properly stored. Store in a cool, dry place.