This coming Saturday, commencing at 10 in the morning, Santiago del Teide will create “the largest nougat in Spain”, measuring over 110 metres in length and comprising 295 kilograms of ingredients. Chefs and patissiers from the Association of Cooks and Pastry Chefs of the Canary Islands (Acyre), alongside local residents, visitors, and culinary journalists, will contribute to its making, which will take place in the Plaza Buganvilla de Los Gigantes.
The assembly of chefs and patissiers will kick off at 8 in the morning. As the day unfolds, volunteers, tourists staying in the municipality’s hotels, and specialised informants will join the initiative.
DIMENSIONS
As per the organisers’ expectations, the official measurement of the nougat will take place at 5 in the afternoon, conducted by Acyre Canarias and the local council, after which it will be cut and sampled by attendees—an eagerly anticipated moment of the day.
Interestingly, 60 kilograms of dark chocolate, 40 of white chocolate, 50 of gofio, 25 of crunchy biscuits, 20 of puffed rice, and 70 of candied banana will be utilised in the nougat’s creation.
