The Catalan snack pa amb xocolata – bread with chocolate – is a favorite across the region. Famed chef Albert Adrià re-imagines this classic in a delicious turrón bar. He combines intense 60% dark chocolate, crunchy toasted bread, fruity Arbequina olive oil and Maldon sea salt flakes. Serve this exceptional dessert with a fine sparkling Cava or an espresso coffee.

Famed chef Albert Adrià worked with the candy masters at Torrons Vicens to develop a new take on traditional turrón candy. This Turrón de Pan is a great example of their innovation and creativity.

In the 1990s Albert Adrià and his brother Ferran created possibly the most famous restaurant in the world, El Bulli, in their native Catalunya. Albert continues to innovate to this day. He runs multiple successful restaurants in Barcelona and explores new ground through partnerships like this one with Torrons Vicens. The Adrià brothers are always exploring new ways to present quality products in stunningly unexpected ways.

The candy masters at Torrons Vicens are the perfect partners to bring Adrià's vision to life. Since 1775 Vicens has crafted fine turrón candy in the village of Agramunt. They also enjoy playing with innovative combinations, improvising new candies while staying true to the more traditional turrón styles.

These high quality chocolates have been tested and are well below the limits for substances with potential health concerns outlined in California’s stringent Prop65 requirements.