This 2025, the nougat map is drawn with two very clear lines. On one hand, pastry shops that return to tradition and defend lifelong recipes, with skill and without fuss. On the other, a creative wave that pushes nougat to the limit: pieces that look like sculptures, that stretch the format and turn the after-dinner into a testing ground. Often, with Michelin-starred chefs behind them, who have found in nougat a perfect terrain to play and reinterpret tradition without losing the Christmas spirit.
Terrassa, capital of good artisan nougat
We increasingly value returning to the essential and perhaps that is why the Pastisseria Turullhas won the award for Best Artisan Cream Turrón of Spain 2025. From Terrassa, they have triumphed with a recipe that doesn't need fireworks, just almond, yolk, sugar, a silky texture, and that caramelized crust that crunches before melting. Here there is craftsmanship and also genealogy: four generations and a surname that has left its mark on Catalan pastry.Joan Turullpresided over the Barcelona Pastry Chefs' Guild and the Catalan Federation of Pastry, and was the promoter of the Chocolate Museum. As a curious fact, this is the second consecutive year that the award stays in the city, because last year it was won by thePastisseria ZaguirreTerrassa, at the top.Christmas in carajillo mode
If Christmas were a well-made carajillo, this would be its nougat. It's called Brandy Smoke, it bears the signature ofEric Ortuñoand has won the award for Best Creative Turrón in Spain at the II Àngel Velasco Master Turrón Maker Championship. The jury was captivated for a simple reason: precision and charisma. Inspired by that moment of coffee and after-dinner conversation, it combinesganachesmooth smoked coffee, salted caramel with a hint of vanilla,ganacheof Brandy Torres 20 Años with smoked cream and a crunchy smoked hazelnut with firewood. In addition, inL'Atelierhave recovered one of their most beloved classics: the Nutcracker, with crunchy pecan cookie, praline, gianduja, and ratafia salted caramel.
From signature bonbon to nougat
Hofmannraise the stakes this Christmas with a novelty of pedigree: Quetzalcóatl, inspired by the bonbon of the same name, recognized as Best Artisan Bonbon of Spain 2025. The grace lies in bringing the spirit of author's confectionery to the after-dinner table, in nougat format, with three textures refined to detail:ganacheof spiced caramel, exotic passion fruit compote, apricot andyuzuand agiandujacrispy almond that finishes the play. For those with a foot in literature, the house also offers the Golden Ticket, inspired by the universe of Willy Wonka. A fantasy of toasted vanilla cloud andgiandujaof hazelnut with cocoa nibs. Tradition well made, impeccable technique and that touch of magic that enters effortlessly.The chromatisms of the Roca brothers
TheRoca brotherssign two novelties that make you salivate before opening the box. The first is Cromatismo Naranja, a creation byRocambolescsigned by Jordi Roca and inspired by the dessert of the same name. It mixes praline and orange caramel with carrot cake and pecan nut praline and unfolds a sequence of flavors that goes from citrus freshness to a spiced warmth, with an intense and elegant finish of dried fruits. As if Christmas could be tasted in colors. The second proposal comes fromCasa Cacao:a dark chocolate nougat with praline andgruécaramelized. Texture, depth, and a finish that begs for more.
The nougat you look at before cutting
There are nougats that arrive at the table and you know exactly how they will end: knife, clean cut, small plate, and silence of happiness. And there are others that demand a pause, as if they were a small Christmas scene. Figura, the new collection ofEukaryasigned byLluc Crusellas, belongs to this second category. A collection of four pieces conceived to decorate the table and excite at first sight. The quartet plays strong:Three Kings, caramelized white chocolate withgiandujahazelnut andtoffeeof vanilla;Sleigh, milk chocolate with lime caramel andganacheof passion fruit;City, 70% dark chocolate with apricot gel; andSnowman, white chocolate with lemon and chai tea. They are not just turrones: they are winter scenes that slowly melt.
The synergies of Torrons Vicens
Every December, the Sinergia collection byTorrons Vicensincorporates new voices—and Michelin-starred flavors—into its universe. In 2025,Ángel Leónsigns a wine roscón nougat and a fried almond proposal;Quique Dacostabet on the sweetness of childhood withpanettoneand meringue milk;Jordi Rocaresumes the thread with the aforementioned Orange Chromaticism; andAlbert Adriàpresents two pieces that almost defy gravity:Pistachio air andCocoa and hazelnut air, insufflated pralines that dance between lightness and intensity. Also added isNandu Jubanywith two creations that refer to Catalan cuisine:pork crackling cakeand fresh truffle. And as an epilogue, Vicens presents its hazelnut Dubai, a combination of soft chocolate andkadaifcrispy that symbolizes like no other the phenomenon of contemporary nougat.Dabiz Muñoz shakes up Christmas with nougat
The DiverXO chef has decided to blow up the line between sweet and savory with his collectionTurrock & Roll.The inspiration is clear (and brave): her own hits fromstreet foodelevated to high confectionery.Pizza Margaritais the most irreverent: white chocolate and mozzarella with tomato jam, basil, sweet pesto, and crispy edges.Chicken Wafflecaramelized waffle praline, salted caramel, and pearl sugar mix with an unexpected touch of fried chicken.Cookies & Creamgrabs the classic and smokes it, with a toasted twist that gives it personality. AndTexMex Nachos it finishes with crispy tortilla chips, citrus caramel, and a touch of tajin-style syrup. Perhaps this is also Christmas: respecting tradition and, from time to time, crossing it.
Jon Cake and nougat in cheesecake format
Jon Garcíaputs cheese back at the center of the party with a sweet nod to nougat tradition. ItscheesecakeChristmas is made with nougat ofCan Soler(Badalona), a house where sweets are made with skill, sensitivity, and memory. This family workshop with D.O. Jijona is a must-stop for nougat lovers, as each bar condenses years of mastery. At the helm,Albert Soler—Spanish champion of artisan ice cream making— signs this sweet universe with pulse, coherence, and technique. In this collaboration, two worlds that venerate raw materials come together to offer a Christmas version with its own identity. A celebration of well-made sweets, brave ideas, and reinterpreted traditions without losing their essence.Add The New Barcelona Post as your preferred Google source for free
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