Montélimar nougat combines almonds from the Drome valley, France, with honey and a light mousse of egg whites, giving the nougat its traditional pale colour. Nougat de Montélimar has been designated a Protected Geographical Indication (PGI) since 2003, meaning only nougat made in the Montélimar region in France can be called Montélimar nougat (like Champagne!). 

This premium quality nougat is packed with finely selected almonds and comes in pieces of roughly 6g each, ideal for dipping, coating and enrobing. It also pairs well with our high grade marzipan, dried fruits, and is delicious in chocolate bars, rocky road and biscuits!

What Goes Into Montélimar Nougat? 

Almonds at 28% and green pistachios at 2%, honey making up a quarter of the sweetening, egg white, sugar, glucose syrup and natural vanilla extract, on a sheet of edible wafer paper. Our nougatier cooks the honey and glucose in a copper cauldron, whips in the egg whites, then adds the cooked sugar, the vanilla and the nuts by hand. Nothing else goes in, which is why the flavour is honey and toasted almond and very little else.

How to Use Nougat Pieces 

The pieces arrive cut at 32 x 15 x 15mm and ready to dip, around 400 of them in a 2.4kg box, so there is no slabbing or cutting to do. Temper your couverture and enrobe them straight from the box, working at normal room temperature; nougat softens in a warm room and firms up again as it cools, so a cold bench makes the job easier. A fork or a dipping tool is enough; they are dense enough to hold their shape in the bowl.

Troubleshooting 

Nougat draws in moisture and goes sticky, so keep the box closed and away from humidity, and store it below 22C. Best before is at least 12 months from production. Enrobed pieces keep best in a sealed box at an even temperature, and the chocolate shell is what protects the nougat once it is on a counter.

Pairings and Ideas 

Montélimar nougat works with dark chocolate, honey, orange, apricot, fig, cherry, pistachio and almond. A few ideas to try:

• Enrobed in 70% dark chocolate and finished with a dusting of pistachio
• Cut down and folded through a rocky road with dried apricot
• Layered into a chocolate bar with candied orange
• Dipped in milk chocolate and rolled in toasted almond
• Set into the base of a honey and almond tart
• Served alongside a cheese course with fig and walnut
• Chopped into a nougat glace with cream and dried fruit