Click here to read the Spanish version.
This year, Torrons Vicens has wanted to raise its proposal to the stage of haute cuisine by joining forces with four of the best chefs in the world to evoke its essence, aesthetics and identity through a collection of nougats framed in the ‘SINERGIA‘ series.
Quique Dacosta, Ángel León, Jordi Roca and Albert Adrià have joined forces to reinterpret the Christmas classic based on the experimentation and infinite creativity that characterize them. From Dacosta’s turrón inspired by Valencian rice, to another iteration that evokes Roca’s dairy dessert imaginary.
Albert Adrià
Cream Nut Nougat. A new version of the classic marzipan nougat with cream and walnuts. The new nougat of praline cream nuts with cream, is an exquisite variety made with Cantonese style pecans, a caramelization technique, which allows you to taste the crunchy texture of the nuts fused with the sweetness and softness of the praline cream.
Jordi Roca
Fair Apple Nougat. Inspired by the dessert Manzana de Feria from Celler de Can Roca. Made with a crunchy almond praline, sour apple caramel, apple ganache and vanilla crunch with Breton sablé. A fresh, vibrant and intense nougat with a penetrating green apple flavor.
Lactic nougat. A nougat inspired by Jordi Roca’s dairy desserts. It combines a crunchy cream praline with sheep’s milk caramel, cookie and guava caramel. Nougat coated with a white layer, with a touch of caramel color on the surface and sour guava toffee caramel inside.
Gingerbread Cookie Nougat. Nougat inspired by the typical Christmas gingerbread cookies with pieces of caramelized cookies.
Quique Dacosta
Pine Nougat. Almond praline with caramelized pine nuts, wafers and pine caramel, inspired by the seafood cuisine of Quique Dacosta, which evokes the aroma of the Mediterranean pine, bathed by the serene and deep waters of the Levante. It has an aromatic flavor of pine resin, fused with pine nuts and pine caramel.
Rice and saffron nougat. Nougat inspired by Dacosta’s rice tradition and the orange crops of the Levante area. The resulting nougat fuses the flavors and aromas of rice, candied orange and caramelized rice cereals with golden pigment, enhancing the importance of a basic ingredient such as rice.
Carob nougat. Carob nougat is a delicacy that stands out for its unique combination of flavors and rich texture.
Ángel León
Plankton nougat. The first nougat in the world that uses plankton in its preparation, an element popularized in haute cuisine by Ángel León, known as the ‘chef of the sea’. Torrons Vicens has incorporated these marine microorganisms into the truffle, and together with caramel and chocolate, has created the turrón’s wrapper. A unique, mysterious, intense and radically tasty nougat that reminds us of the depths of the sea.
Moroccan Lemon Nougat. Nougat inspired by the culinary heritage of Andalusian gastronomy. The main ingredient is the Moroccan lemon, cooked in brine, which acquires a salty and citric touch when fermented.
Aniseed Cake Nougat. Aniseed cake nougat is a traditional and popular sweet that is made by combining an almond praline with a crunchy olive oil and aniseed cake, which gives it a unique and delicious flavor. Its crunchy texture and unmistakable flavor make it a symbol of tradition and joy during the Christmas season, which lingers in the memory of those who taste it.
