Torrons Vicens has combined haute cuisine and tradition Agramunt nougat, to create a new concept of nougat. Recreating some of the desserts the restaurant "El Bulli", these nougats have been made with the highest quality ingredients and a common denominator, the passion for the nougat, which has joined the renowned chef Albert Adrià and our Nougat Master Àngel Velasco
Bitter chocolate with Arbequina olive oil and crunchy bread 250 g
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Rosemary truffle with crunchy hazelnut and raspberry
Gin Mare Truffle with lime and chocolate with Fizzy
Crème brûlée nougat with cracknel and caramel praline 300 g
Lime truffle with toasted maize praline and hazelnut
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