The "Marrons Glacés" owes its success to the attention and care necessary for its preparation. There are more than twenty stages involved in the process. From harvesting of chestnuts to careful selection of their shape and size, then to the manual peel so as to remove two layers of skin. When ready for cooking, the chestnuts are wrapped in pairs in a tulle net.They are then dipped into boiling water and cooked for a specific amount of time, which varies upon their size and degree of ripeness. Only then does the candying process begin. This is a delicate operation, which involves ensuring that sugar penetrates right to the center of the nut by a process called Osmosis. Only chestnuts that are intact can then be glazed. And even when intact, a chestnut that is not soft enough to the touch, or too soft for that matter, is discarded. At Sabaton, each candying operation is treated differently. The best chestnuts are placed on a rack, sprinkled with sugar syrup and dried in the oven for a few seconds. The "marrons glacés" are then left to rest for half a day. After that, they are wrapped individually in gift foil and placed in their traditional fancy wooden boxes.