Artisan Provence black nougat – 53% almonds and IGP lavender honey

53% of our Valensole almonds — an exceptional black nougat

There are black Provence nougats, and then there is this one. The difference lies in the proportions and the provenance of the ingredients — criteria that are non-negotiable.

53% whole Provence almonds — Lauranne and Ferragnès varieties, grown without glyphosate on our family farm in Valensole, in the Alpes-de-Haute-Provence. Premium almonds, harvested at full maturity, naturally dried, with an incomparable crunch and flavour. Well beyond market standards — and you taste it from the very first bite.

23% IGP Provence lavender honey — selected for its assertive floral character and natural sweetness. The slow cooking in a copper cauldron by a master confectioner in Sault — the capital of Provençal nougat — caramelises this honey around each almond, releasing deep aromas of caramel, roasting and lavender.

Dense. Crunchy. No preservatives, no colouring. A Provençal speciality made to the highest standards, unchanged for generations.

Available at www.terraroma.fr with international delivery.

• Whole Provence almonds (53%) — Lauranne and Ferragnès varieties, family farm in Valensole
• IGP Provence lavender honey (23%)
• Crystal sugar
• Glucose syrup
• Wafer (potato starch, water)
• Natural vanilla flavouring

No preservatives · No colouring · Handcrafted in Sault, Provence

Allergens: contains almonds. May contain traces of other tree nuts.

Nutritional values per 100 g:

• Energy: 2,195 kJ / 527 kcal
• Fat: 31.50 g
• of which saturated fatty acids: 2.56 g
• Carbohydrates: 46.80 g
• of which sugars: 40.20 g
• Protein: 10.60 g
• Salt: < 0.01 g

Black Provence nougat, a gourmet ingredient in its own right

Nougat shards on ice cream and entremets
Roughly crush the black nougat and scatter the shards over vanilla ice cream, chocolate mousse or a layered entremet. The roasted almonds and honey caramel bring an incomparable crunch and aromatic depth.

Gourmet nougat tartine
Melt pieces of black nougat over a slice of warm country bread or brioche. The caramelised lavender honey blends into the crumb — a simple and irresistible Provençal treat.

Nougat sauce for crêpes and pan-fried fruit
Gently melt the black nougat with a splash of single cream over very low heat. The resulting golden, fragrant sauce coats thin crêpes, pancakes or butter-fried peaches and apricots beautifully.

Stuffed dates and figs with nougat
Open Medjool dates or dried figs and tuck a shard of black nougat inside. Serve at the end of a meal with coffee or a glass of muscat — a sweet, intense and deeply Mediterranean bite.

Chocolate and nougat tart with Provence almonds
Fold black nougat shards into a dark chocolate ganache before filling a shortcrust pastry shell. Finish with crushed Provence almonds — an elegant dessert that celebrates the fruits of our orchards in two forms at once.

Provençal gourmet coffee
Serve a few squares of black nougat alongside a short espresso and a small pot of lavender honey — a simple, refined tasting plate, ideal for ending a Provençal meal in style.