The candy masters at Vicens have created a delightful new turrón candy. Instead of almonds in hard nougat, they whip the nougat into a soufflé consistency while it's warm. As it cools, the nougat stays fluffy, making a softer bite. They then dip each bar in rich dark chocolate for the finishing touch. Indulge yourself with this delicious almond bar, ideally served with a glass of cava or champagne, or a cup of freshly brewed coffee.

To create this new souffle turrón, honey, sugar and egg white are heated to form the nougat mixture, then whipped to add air and lightness. Freshly roasted whole almonds are then folded in. While 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 began in the village of Agramunt in 1775. Turrón from Agramunt has protected status (PGI) to ensure the quality and 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. He was joined on stage by famed pastry chef Albert Adrià, who collaborated with him to create a line of dynamic new turrón flavors, such as Gin Tonic and Arroz con Leche, which are available at La Tienda.

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.