Chocolate fondant cake with almonds, Coloma García.

Coloma García, pastry chef from Jijona
In Spain, nougat is the essential sweet at Christmas. An ancient tradition spread throughout the Mediterranean with many variants: the nougat in France, the torrone in Italy, the halva in Turkey... However, the Spanish are the champions of the almond version.

Chocolate fondant cake with almonds.

An irresistible mix of chocolate and almonds that will surprise you. To roughly cut or split to share with dessert, as a snack or with a gourmet coffee.
COLOMA GARCIA offers two recipes, but the "Gourmet" version will delight even those with a sweet tooth. Forget all your prejudices and rediscover the true flavor of this fondant cake.

The family business Coloma García has been established in Jijona (Alicante) for more than 50 years: the father in charge of the grinding wheel, the mother instructs and helps the 20 "handymen" of the packaging team and the son manages everything.
They continue making nougats in the purest tradition.