Indulge yourself in this exquisite chestnut spread made from French marrons. This delicious chestnut cream is used in many French recipes and has a divine taste just by itself. This treat is presented in a pretty traditional glass jar. (12.87 oz)

The candied chestnut was born in the 19th century. In Versailles during the reign of Louis XIV, it was considered as a treat to be bought and eaten for Christmas and New Year's but what we do not know is whether the chestnut at the time was glacé or simply candied. Cultivation of the chestnut tree was inherited from the Romans and developed on the soil of Ardèche in the region of Rhône-Alpes. As so many chestnut trees grew in that region, a man of the name of Clément Faugier thought he could help boost the economy of the region by using this natural treasure. As silkworm breeding was on the decline and unemployment on the rise, he joined together with local candy-makers in 1882 and created the first factory specializing in the confection of candied chestnuts. The new company soon did well enough to boost the town's economy. Candied chestnuts are very fragile and cannot withstand temperature differences and long travels. This product requires special packaging that protects it from air, humidity, heat, and light. In 1890, Clément Faugier, who wanted to export candied chestnuts, invented the system of vacuum-packing. He tested this new packaging by sending vacuum-packed candied chestnuts on a sailing boat to his friend settled in Zanzibar. His friend sent them back to him and they came back intact. The test was a real success.