IRCA | PREMIUM SOFT NOUGAT SPECULOOS

Ingredients

RENO CONCERTO LACTEE CARAMEL g 1000
JOYCREAM SPECULOOS g 800
cinnamon powder g 14-18

Preparation

melt chocolate in the microwave, stirring occasionally.

when the chocolate is completely melt at 40°C degree, add JOYCREAM SPECULOOS and cinnamon, mix it.

Final composition

Pour the mixture in a silicone mould covered with a transfer sheet.
Refrigerate at 16-18 °C until the mixture has completely crystallized. If you don't have a crystallizer, you can put the moul in fridge for 1 hours.
When is ready, remove the mould and the transfert sheet and forming pieces of the desired size.
For maintain the nougat is important conserv at maximum 20-22°C.

Recipe created for you by Davide Lista

Pastry Chef