CHOCOLATE, CREAM AND ALMOND SOFT NOUGAT
White chocolate and cream soft nougat with crispy inclusions
|NOBEL BIANCO||g 1000|
|CHOCOCREAM BIANCO||g 700|
|GRANELLA DI CROCCANTE||g 300|
|whole roasted almonds||g 500|
Melt NOBEL BIANCO 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 CHOCOCREAM PASTICCERA, GRANELLA CROCCANTE, toasted almonds and blend until you get a homogeneous mixture.
Pour the mixture in a silicone mold 30x40 or in a baking tray covered with a baking paper.
Refrigerate for at least 1 hour.
Once the nougat is done, remove it from the mold or baking paper and let them rest at room temperature (18-20°C) for at least 1 hour..
Cut the nougat in the desidered shape
Storage: keep the temperature lower than 22°C.