PREMIUM SOFT NOUGAT: MILK TROPICAL
Soft milk chocolate nougat with crunchy tropical inclusions.
Difficulty level
![](/IRCA/Recipes/image/29117/image-thumb__29117___auto_b492ef3e91c9043ccd499cc4b73eae8d/TORRONE%20MORBIDO%20AL%20LATTE%20E%20PRALIN%20DELICRISP%20TROPICAL%20%2810%29.jpg)
Soft milk chocolate nougat with crunchy tropical inclusions.
Ingredients
SINFONIA CIOCCOLATO LATTE 38% | g 1000 |
PRALIN DELICRISP TROPICAL | g 1000 |
Preparation
Melt the chocolate in the microwave, stirring from time to time and making sure to reach the temperature of 45 °C.
When the chocolate has melted completely, add PRALIN DELICRISP and blend until you get a homogeneous mixture.
Pour the mixture in a silicone mold covered with a transfer sheet.
Refrigerate at 16-18 °C until the mixture has completely crystallized.
Once the nougat is done, remove it from the mold and remove the transfer sheet.