Dark Nougat Bar with honey 200 g

Dark Nougat Bar flavoured with honey
Dark Nougat Bar with honey 200 g
Dark Nougat Bar with honey 200 g

The dark nougat of Provence is a Provencal recipe enriched with almonds and honey.

This hard nougat is made in the purest nougat craftsmen tradition in Provence, at the foot of Mont Ventoux.


(€69.50 Kg)

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Bar of 200 gr of hard nougat, dark and rich in honey and almonds.

Ingredients: ALMOND (Spain) 56%, sugar, glucose syrup, honey, unleavened leaf (potato starch, sunflower oil), cognac, natural orange flavor. Store in a cool, dry place. Nutritional Information (per 100g): Energy 497 kcal - 2079 kd, Fat 33g, of which Saturated Fatty Acids 2.68g, Carbohydrates 32g, of which Sugars 31g, Protein 15g, Salt 0.017g.

Nougat is a confection made from egg white, honey and almonds.
Nougat is a typical confection from the Mediterranean countries. It can be white (with egg white beaten into snow) or black (without egg white). It contains honey or sugar, nuts or dried fruit, whole, broken or ground (almonds, pistachios, walnuts, etc.) and flavourings. Its dough, ranging from soft to hard, is usually placed between two sheets of unleavened bread.
Its name, shape and production differ from country to country. In France, it is called nougat, Montélimar or Provence nougat, but also Catalan touron. In Spain, it is called turrón de Xixona or Alicante, but also from Agramunt. It is most diverse in Italy: torrone, copeta, mandorlato or cubbaita. It is called jabane in Morocco, jawzia in Algeria, qubbajt in Malta, mandolato in Greece, gas in Iran.
The nougat of Provence, including that of Montélimar, is the heir of the Arab, Catalan and Italian nougats. The nougat of Montélimar is attested since 1701. The tradition of the thirteen Christmas desserts in Provence is attested since the 17th century and nougat is present there before the end of the 17th century.

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Origin Provence

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