CRUNCHY SOFT NOUGAT (DARK, MILK, WHITE)
BASIC RECIPE TO CREATE THREE DIFFERENT VERSIONS OF SOFT NOUGAT WITH CRUNCHY INCLUSIONS.
Difficulty level
BASIC RECIPE TO CREATE THREE DIFFERENT VERSIONS OF SOFT NOUGAT WITH CRUNCHY INCLUSIONS.
Ingredients
| NOBEL BITTER - melt at 45°C | g 1.000 |
| PRALIN DELICRISP NOIR | g 1.000 |
Ingredients
| NOBEL LATTE - melt at 45°C | g 1.000 |
| PRALIN DELICRISP CLASSIC | g 1.000 |
Ingredients
| NOBEL BIANCO - melt at 45°C | g 1.000 |
| PRALIN DELICRISP BLANC | g 1.000 |
Combine NOBEL and PRALIN DELICRISP and cast into proper silicone moulds.
Let it rest until fully hardened, then remove from mould.
Chocolatier and Pastry Chef
"You can easily adjust the texture of the end product: increase the dose of PRALIN DELICRISP to get a softer consistency, conversely, increase the dose of NOBEL to obtain a firmer texture.
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