MILK SOFT NOUGAT
Difficulty level
![](/IRCA/Recipes/image/2906/image-thumb__2906___auto_b492ef3e91c9043ccd499cc4b73eae8d/TORRONE-MORBIDO-AL-LATTE.jpg)
Ingredients
NOBEL LATTE - melt at 45°C | g 1.000 |
COVERCREAM BIANCO - 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