Nut confections: nougats, fudge, and bonbons
These are all simply delicious.
The chocolate nut nougat, or black nougat as it is called in Provence, is almost addictive.
Our chocolate and pistachio fudge is much less sweet, softer and less grainy than traditional fudge recipes.
The Catalan bonbons are filled with chopped nuts and they are firm like a fudge but less grainy and not as sweet - just firm chunky balls rolled in icing sugar.
The almond and pistachio white nougat is quite soft and loaded with nuts, softer than French and Italian nougat. It is good to eat, and makes a wonderful Italian ice-cream dessert.
These products are all made with British beet sugar and nuts.
All but the soft almond and pistachio nougat contain pure 72% Venezuelan chocolate (minimum 72% cocoa solids from Venezuelan cocoa beans, brown sugar, pure cocoa butter, vanilla, soya lecithin as an emulsifier).The nougats are made with honey.
Catalan bonbons (almonds, hazelnuts, and chocolate)
Chocolate pistachio fudge
Chocolate nut nougat (in edible rice paper)
Soft almond and pistachio nougat (in edible rice paper, no chocolate)