- Almond Crunchy
- Almond Soft
- Cappuccino Crunchy
- Cappuccino Soft
- Apricot Soft
History
The history of Nougat takes us back to Ancient Greece, when it is thought that the almond tree was introduced to the Mediterranean area by the Romans travels in the region of Marseilles, South of France. The real start of Global nougat production takes us back to the 17' Century and the area of Montelimar, not far from the famous wine region of Languedoc and North of Marseilles.
The almond tree was integral for the establishment of nougat production, as this almond nut naturally assists with the whitening and softening (traditionally) of nougat. Almonds were grown very successfully in the region, and the "Nux Gatum" (nut cake) or "Nougo" was established as a delicacy. Almonds blended with honey from the French Alps replaced the "nut cake" and the first official documents recording this delight date back to 1701, and the French town of Montelimar.
The confectionary "Nougat" is made by combining sugar syrup with beaten egg whites creating a "foam". A number of flavouring ingredients of choice are added, creating the different flavours. Almonds are still the main ingredient together with different fruits.
Almonds are sorted and blanched in boiling water to remove the skins, and are then lightly roasted. Sugar is "heated" in a cauldron and must remain white. This is then poured gently into a honey paste. The "foam" is created , blending egg whites , and this is blended with the honey and sugar paste. The "white" paste is heated to 90' C. Almonds and fruit flavours to taste are added. The paste is poured into moulds and after cooling cut and packed. The name "Nougat" is restricted to this style of confectionary and the finished product must contain a minimum of 15 Almonds or Hazelnuts.