Whole Milk Nut Nougat Filled

Milk chocolate with a creamy nut nougat filling

Berger Confiserie's Whole Milk Nut Nougat is a filled organic milk chocolate bar with a soft center of hazelnut and almond. The fine snap of chocolate outside, a creamy center inside – that is how a little indulgence becomes a small celebration.

Whole Milk Nut Nougat Filled is Berger Confiserie's name for a milk chocolate with 37 percent cocoa and a soft filling of roasted hazelnuts and almonds. Around 6 percent hazelnut and a good 5 percent almond give the center its depth: nutty, creamy, gently sweet. A confectionery classic, here in organic quality.

Firm snap, soft center

When you break off a piece, the bar first gives a firm snap, then the soft filling wells up, creamy and full of roasted nut. An interplay of firm and soft that children love and that reminds grown-ups of the old days.

First the mild, milky melt of the shell, then the soft center, where coarsely ground hazelnut and almond come together in a nougat with bite. The hazelnut brings a warm roasted aroma, the almond a fine, almost marzipan-like sweetness beneath it. Because the kernels stay coarsely ground, the nougat has noticeable body and tastes of nuts rather than just sweetness. Nutty, creamy, velvety – that is how a good filling tastes when it isn't too sweet.

Hazelnut and almond from organic farming

For the filling, Berger coarsely grinds roasted organic hazelnuts and organic almonds and stirs them into cocoa butter to make a soft nougat mass.

Raw cane sugar, cocoa butter, whole milk powder and cocoa mass form the shell, together with hazelnut, almond and a little vanilla, all ingredients from organic farming. Apart from the milk, the fat comes only from cocoa butter and the nuts; no added flavoring clouds the taste, and no foreign sweetness pushes to the fore.

Nuts, cocoa and sugar come from organic farming. You'll find the filled bar among our chocolate bars, next to the plain organic milk chocolate.

Confectioners' craft from Lofer

Filled bars, pralines and truffles are at the heart of Berger Feinste Confiserie in Lofer, where confectioners stir every filling by hand.

It all started in 1994, when Hubert and Christine Berger made their first chocolate in a garage in Salzburg's Saalach Valley. Today around 100 people work for the company and its nine shops, and the fillings are still made in-house. Nougat in particular shows the skill involved, because getting the balance of nut and sweetness right takes practice, something Christine and Hubert have taken to heart from the very beginning. If you prefer your hazelnuts whole, reach for the milk chocolate with roasted hazelnuts.

As a nut spread on bread and with espresso

The bar holds 100 g of filled chocolate, for breaking and sharing. With a milky coffee, a glass of port or as a little dessert, the filled milk chocolate is especially lovely. Stored cool and dry, away from strongly scented neighbors in the cupboard, the filling stays creamy and the shell crisp.

A strong espresso brings the nuttiness to the fore with its roasted flavors, and melted, a piece makes a quick nut spread for your bread. Over a halved banana or on warm toast, too, the bar melts wonderfully soft. As a gift, the filled bar always goes down well, as does the rest of the Berger range with its filled and plain varieties.

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