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Ingredients

NOBEL BIANCO - melt at 45°C g 1.000
COVERCREAM BIANCO - at room temperature g 500-600
NOCCIOLE INTERE TOSTATE g 700
PASTA NOCCIOLA - at room temperature g 100
Final composition

Combine all the ingredients together.

Cast in a mould and let crystallize at room temperature until fully hardened.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani