HAZELNUT SOFT NOUGAT
Difficulty level
Ingredients
| NOBEL BIANCO - melt at 45°C | g 1.000 |
| COVERCREAM BIANCO - at room temperature | g 500-600 |
| NOCCIOLE INTERE TOSTATE | g 700 |
| PASTA NOCCIOLA - at room temperature | g 100 |
Combine all the ingredients together.
Cast in a mould and let crystallize at room temperature until fully hardened.
Chocolatier and Pastry Chef
