Organic Whole Milk Chocolate Nougat Cream with Christmas Spices

Organic Whole Milk Chocolate Nougat Cream from Berger Confiserie

Berger Confiserie's Organic Whole Milk Chocolate Nougat Cream with Christmas Spices is a filled Advent bar from Lofer. Beneath tender milk chocolate lies a nougat cream of hazelnuts and almonds, spiced with cinnamon, cardamom and coriander like a plate of fresh gingerbread.

Organic Whole Milk Chocolate Nougat Cream with Christmas Spices is a filled nougat chocolate from Berger Confiserie in Lofer, Austria, and new in the company's 2026 Christmas collection. The soft center underneath tastes nutty, spicy and warm, and the shell of tender milk chocolate brings 37 percent cocoa.

Nutty chocolate with the spices of Christmas baking

In this nougat chocolate, hazelnuts and almonds meet cinnamon, cardamom and coriander, the very spices that usually go into gingerbread and speculoos.

When you break it, the chocolate smells of cinnamon and delicate spice. The milk chocolate melts tenderly, and the nougat cream beneath it is soft, nutty and laced with a spice that brings freshly baked gingerbread to mind.

The cinnamon gives warmth, the cardamom a bright, almost lemony freshness, and the coriander adds something floral that connects the two. Together they turn a familiar nut nougat into a filling that tastes of Advent. It is mild enough for the children at the table and spicy enough for the coffee after the holiday meal.

Cream, hazelnuts and almonds in the center

The filling consists of cream, hazelnuts and almonds, seasoned with cinnamon, cardamom, coriander and a trace of vanilla, and every one of these ingredients comes from organic farming.

The cream makes the filling soft and pale, and the nuts give it depth and a round, slightly sweet flavor that lingers. Because the spices are finely ground and distributed through the cream, every piece tastes the same, from the edge to the middle.

For the shell, Berger Confiserie sources the raw cocoa from CONACADO, a cooperative of cocoa farmers in the Dominican Republic. In Lofer, the milk chocolate is then conched for sixty to seventy hours. You can taste this patience in the velvety melt.

Spices that smell of Advent

Cinnamon, cardamom and coriander have been part of Advent baking for centuries; they go into gingerbread spice, into speculoos and into Printen, the firm gingerbread from Aachen.

These spices once came to Europe along long trade routes. They were so precious that people saved them for the holidays, and that is where their place in winter comes from to this day. In a nougat chocolate they come through more quietly than in baked goods, because cream and nuts round off their sharpness.

For Christmas, Berger Confiserie has also made this variety as a praline star and puts the bar in the company's set of bars, next to Lingonberry Cinnamon and a dark chocolate “Merry Christmas” bar.

With mulled wine and punch on an evening by the fire

A glass of mulled wine or a hot punch picks up the spices of the filling and carries them further, and with a milky coffee a piece becomes a small dessert.

The 100 g of chocolate break easily into pieces that are in good hands on the cookie plate or in a St. Nicholas boot. Stored cool, dry and away from the radiator, the nougat cream stays smooth and keeps its fragrance.

The classic nougat filling is found in the milk chocolate with nut nougat filling; you'll find more nougat varieties under Nougat & Gianduja and festive bars under Christmas.

Organic control number AT-BIO-301 – EU/non-EU agriculture