A marron glacé needs a minimum of 4 days to be crystallised. A phase, called a stabilisation phase, which lasts several days finalises the crystallisation process. Therefore, we need at least ten days to develop a marron glacé with a delicate texture and a subtlety that preserves the taste of the chestnut.

3. Then comes the "French" style glazing stage, consisting of covering the fruit with a very fine layer of icing sugar. The final appearance must be shinny but with a thinness worthy of the typical high class marron glacé. At this stage a strict quality control eliminates any fruits with undesirable shapes as well as the marrons with too light or too dark a colour.