The name “La Castana” comes from the fact that there are chestnuts, or Maron Glacées, but also because thanks to the water in which it is subjected to rum and cocoa, it takes a brown color. It has a compact and soft structure, moist and at the same time crumbly inside; it creates a bit of difficulty to cut since it will always be served with a piece of brown and possibly the outer part or under crust that came more in contact with the rum and cocoa.