We couldn't wait to try this new turrón candy when we saw it in Barcelona. Instead of almonds in hard nougat, the turrón masters of Vicens whipped the nougat into a souffle consistency while it is warm. As it cools, the nougat stays fluffy, making a softer (but still crunchy) bite. They then dip each bar in rich dark chocolate for the finishing touch. Serve this new classic candy with a glass of Cava or Champagne, or a cup of freshly brewed coffee.

This new toasted souffle turrón starts when honey, sugar and egg whites are heated to form the nougat mixture, then whipped to add air and lightness. Freshly roasted whole almonds are then folded in. While the mixture is still warm, the bar of turrón is formed by hand, then toasted to a golden brown. Finally each piece is dipped in fine dark chocolate.

Torrons Vicens started over two hundred years ago in the village of Agramunt in 1775. Turrón from Agramunt has protected status (PGI) to make sure that the quality stays consistent and so that the candy-making tradition are protected from imitations. Turrón with this status must follow strict methods and must be made in the village of Agramunt.

In 2016, Angel Velasco, the master turrón maker at Vicens, was awarded the title of “Best Pastry Chef in the World” at the prestigious Madrid Fusion food show.

These high quality chocolates have been tested and are well below the limits for substances with potential health concerns outlined in California’s stringent Prop65 requirements.