DARK CHOCOLATE SOFT NOUGAT
Difficulty level
Ingredients
| NOBEL BITTER - melt at 45°C | g 1.000 |
| COVERCREAM CIOCCOLATO - at room temperature | g 700 |
| NOCCIOLE INTERE TOSTATE | g 700 |
Combine all the ingredients together.
Cast in a mould and let crystallize at room temperature until fully hardened.
Chocolatier and Pastry Chef
