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Since 2001, Gourmet Wholesaler has been a
distributor of the finest gourmet food. Our
specialty is helping you create delicious experiences.
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Marrons Glace and Chestnuts

Chestnuts, a feature of cold winter evenings and Christmas carols, we love these singularly delightful nuts for their exceptional flavor. At Gourmet Wholesaler, we’re proud to have a truly varied and exceptional selection of chestnuts presented in all their forms! From chestnut pastes and spreads to peeled, canned, even candied varieties, we have it all. Browse through our expertly curated collection today and start adding the fantastic flavor of this very special nut to all your dishes in new and creative ways.
1 - 9 of 9 products:
Chestnut Puree - Unsweetened, All Natural
from France by Clement Faugier
 
Chestnut Paste, Sweetened - 60%
from France by Nutley Farms
 
Chestnut Spread - Creme de Marrons
from France by Sabaton
 
Chestnuts in Water - Marrons au Naturel
from France by Sabaton
 
Chestnut Puree - Marrons Puree
from France by Sabaton
 
Chestnut Spread Sweetened with Vanilla
from France by Clement Faugier
 
This product is currently out of stock. Request a Back In Stock Notification.
Marrons Glaces - Candied Chestnuts
from France by Sabaton
 
This product is currently out of stock. Request a Back In Stock Notification.
Marrons Glaces - Candied Chestnuts
from France by Sabaton
 
This product is currently out of stock. Request a Back In Stock Notification.

A luxurious French classic Marrons Glacé or candied chestnuts are an iconic favorite and a Christmas time staple. A long and arduous item to make, skip the heavy time investment, and instead outsource the candying to us. Taking around seven days to complete from start to finish Marrons Glacé is one of those foods that not only taste better when made with the help of commercial manufacturing techniques but also offers time and space savings. Two invaluable things in a busy restaurant kitchen. Make the efficient and cost-effective choice by allowing us to do the work for you!


Chestnuts hold a special place in the heart of classic cuisines from around the world. Notoriously bothersome to shell, fresh chestnuts cannot be eaten raw because of their high tannic acid content, meaning they must first be either boiled or roasted. However, before the cooking process can even begin, an incision must be made in each shell to prevent the chestnuts from exploding as they heat up. As the nuts cook, you’ll see their skins begin to split. Once done, you’ll be able to peel the rest of their outer layer off by hand. This must be done immediately as cold, chestnut shells will not come off properly. Below the shells is a papery, thin membrane that must also be removed. Once finally cooked and peeled, they are finally ready for use. Because of their time, intensive nature cans of cooked and peeled chestnut purees are a godsend for the busy chef.

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