Jijona Delicacies Set

Jijona Delicacies Set

Jijona Delicacies Set

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Rating: 4.6
No minimum order
Shipping time: 24 - 72 h
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About Candela Espí

The best variety of nougat and sweets in Jijona (Alicante)

Candela Espí offers trusted and guaranteed products, made in Jijona with decades of experience in the manufacturing and distribution of sweets. With the distinctive label of the Regulatory Council of the Specific Denominations Jijona and Turrón de Alicante, they have been in the market for over 100 years, demonstrating their quality and tradition in every product they offer.

Nougat Alicante: roasted almonds 65%, sugar, honey 16%, egg whites, potato starch, and sunflower oil. Jijona nougat: toasted Marcona almonds 68%, sugar, honey 17%, egg whites. Chocolate cake: sugar, roasted almonds, cocoa butter 60%, whole milk powder, cocoa paste, emulsifier (soy lecithin), natural vanilla flavor. Pure chocolate 70% minimum cocoa.

Net weight:

Discover the flavor of Jijona Delicacies, an assortment of exquisite artisan nougat tablets and typical sweets. Includes nougats from Alicante, Jijona, and chocolate, along with peladillas and candied almonds. Perfect for gifting or enjoying on special occasions.
The Jijona Delicacies Set is a premium selection of traditional artisan nougats and sweets that represent the rich gastronomic culture of Jijona. This box includes three 300 g tablets, perfect for delighting sweet lovers. Among the delicacies, you will find a nougat from Alicante, known for its roasted Marcona almonds (65%), sugar, and honey, making it an irresistible treat. There’s also a delicious Jijona nougat, notable for its high content of roasted Marcona almonds (68%), sugar, and honey, offering a smooth texture and authentic flavor. In addition, a chocolate tablet that combines almonds and cocoa, with a minimum cocoa content of 60%, will delight those with a sweet tooth. To complete this exquisite set, the package includes peladillas of Marcona almonds (100 g) and candied almonds (100 g), as well as a selection of assorted marzipan. This set is ideal for sharing or gifting on special occasions, providing a sweet experience that evokes the traditional flavors of Jijona.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

Ingredients

Nougat Alicante: roasted almonds 65%, sugar, honey 16%, egg whites, potato starch, and sunflower oil. Jijona nougat: toasted Marcona almonds 68%, sugar, honey 17%, egg whites. Chocolate cake: sugar, roasted almonds, cocoa butter 60%, whole milk powder, cocoa paste, emulsifier (soy lecithin), natural vanilla flavor. Pure chocolate 70% minimum cocoa.

More information

Net weight:

Discover the flavor of Jijona Delicacies, an assortment of exquisite artisan nougat tablets and typical sweets. Includes nougats from Alicante, Jijona, and chocolate, along with peladillas and candied almonds. Perfect for gifting or enjoying on special occasions.
The Jijona Delicacies Set is a premium selection of traditional artisan nougats and sweets that represent the rich gastronomic culture of Jijona. This box includes three 300 g tablets, perfect for delighting sweet lovers. Among the delicacies, you will find a nougat from Alicante, known for its roasted Marcona almonds (65%), sugar, and honey, making it an irresistible treat. There’s also a delicious Jijona nougat, notable for its high content of roasted Marcona almonds (68%), sugar, and honey, offering a smooth texture and authentic flavor. In addition, a chocolate tablet that combines almonds and cocoa, with a minimum cocoa content of 60%, will delight those with a sweet tooth. To complete this exquisite set, the package includes peladillas of Marcona almonds (100 g) and candied almonds (100 g), as well as a selection of assorted marzipan. This set is ideal for sharing or gifting on special occasions, providing a sweet experience that evokes the traditional flavors of Jijona.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

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