Did you know? Favarger is one of the only Swiss producers of nougat. Favarger’s recipes are distinguishable from those of Montélimar by a more crisp texture, albeit not as hard as the Italian “torrone”. Favarger’s superior quality nougat is the fruit of in-house expertise, just like its other chocolate specialities such as Les Avelines or Favarger chocolate fondue.

Nougat consists mainly of glucose syrup, sugar and egg white, which is then decorated with almonds. Sugar heated to more than 130 degrees is mixed with beaten egg white into a meringue, to which the other ingredients are added. For this, Favarger uses traditional copper pans.

Produced in Versoix, Favarger nougat is presented in bite-sized chunks in resealable 180g bags.

Favarger offers three types of nougat:

• Nougat Vanille Bourbon: a variation of the time-honoured classic recipe.
• Nougat Miel: for lovers of soft, tender nougat.
• Nougat Orange: with crystallized orange peel.