CHOCOLATE, CREAM AND ALMOND SOFT NOUGAT
White chocolate and cream soft nougat with crispy inclusions
Difficulty level
White chocolate and cream soft nougat with crispy inclusions
Ingredients
| NOBEL BIANCO | g 1000 |
| CHOCOCREAM BIANCO | g 700 |
| GRANELLA DI CROCCANTE | g 300 |
| whole roasted almonds | g 500 |
Preparation
Melt NOBEL BIANCO in the microwave, stirring from time to time and making sure to reach the temperature of 40°C.
When the chocolate has melted completely, add CHOCOCREAM PASTICCERA, GRANELLA CROCCANTE, toasted almonds and blend until you get a homogeneous mixture.
Pour the mixture in a silicone mold 30x40 or in a baking tray covered with a baking paper.
Refrigerate for at least 1 hour.
Once the nougat is done, remove it from the mold or baking paper and let them rest at room temperature (18-20°C) for at least 1 hour..
Cut the nougat in the desidered shape
Storage: keep the temperature lower than 22°C.
