Nougats for the whole year

Chefs Albert Adrià and José Andrés create a nougat with cherry ganache, pecan nut praline, crispy rice and Ras el Hanout toffee for charity

Torrons Vicens, a family company with a long tradition in the nougat industry, has long since succeeded in making nougat a year-round dessert. Thus, the firm brings to Alimentaria its latest creations in the middle of April.

Over the years, Torrons Vicens has demonstrated its ability to fuse tradition and innovation in a surprising way, creating new products, textures, and flavours. In this edition, the firm emphasises the know-how and recipes passed down from generation to generation, and brings its Turrón de Agramunt, the most traditional and authentic, directly from its home town. Made with hazelnut, honey and wafer, this dessert always follows the same artisanal production process.

On the other hand, among their most surprising creations, Vicens highlights the new Cherry Times, a gastronomic nougat for charity created by Albert Adrià and José Andrés, two of the most representative and influential international chefs. Tradition meets innovation in this new dessert made from a cherry ganache with pecan praline, crispy rice, and Ras el Hanout toffee.

Another tempting and exotic combination for the palate is the macadamia nougat with Madagascar bourbon vanilla, topped with milk chocolate, and decorated with a crunchy layer of caramelised macadamia.

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