facebook-tracking-pixelIRCA | MILK SOFT NOUGAT

Ingredients

NOBEL LATTE - melt at 45°C g 1.000
COVERCREAM BIANCO - at room temperature g 700
NOCCIOLE INTERE TOSTATE g 700
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