facebook-tracking-pixelIRCA | PREMIUM SOFT NOUGAT: WHITE HAZELNUT
Attention: due to maintenance, the website ircagroup.com will be unavailable on April 3rd, from 8:00 to 10:00 AM.

Preparation

Melt the chocolate in the microwave, stirring from time to time and making sure to reach the temperature of 40 °C.

When the chocolate has melted completely, add the PRALIN DELICRISP and blend until you get a homogeneous mixture.

Pour the mixture in a silicone mould 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 mould and remove the transfer sheet.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani