This interpretation of classic Catalan nougat is a collaboration between Turrones Vicens and Chef Albert Adrià. Angel Velasco, Nougat Master from Vicens, worked with Chef Adrià to create a line of new nougat flavors and textures, including this unique combination of chocolate praline and the creamy cow’s milk cheese Urgèlia, made in Seu d’Urgell in the Catalan Pyrenees.

Since 1775, the candy masters at Vicens have made world-class turrón in the village of Agramunt, in Catalonia. Famed chef and pastry master Albert Adrià partnered with Vicens to create a line of turrones and other desserts inspired by the many sweet creations he invented for elBulli, known for being one of the best restaurants of all time.