The largest candied chestnut manufacturing site in the region, the Confiserie Azuréenne of Collobrières has created a free chestnut museum. It displays all the tools and machines used to candy the fruit and explains the processing methods. Several varieties of chestnuts (Sardonne, Marouge, Bastarde, and Bonne) from chestnut trees maintained, pruned, and grafted by the castanéiculteurs are selected. Soaked in water to remove the damaged fruits, the chestnuts are first dried in a cellar for three weeks. They are then incised and scalded to mechanically and manually remove their inner skins. Wrapped two by two in tulle, the chestnuts are cooked in boiling water and candied for seven to eight days in a sugar, glucose, and bourbon vanilla syrup. The intact chestnuts are finally glazed, or coated with a thin translucent and satiny layer of sugar syrup seared after a few seconds in the oven.