RENO X WHITE 28% |
1000g |
CHOCOCREAM WHITE |
700g |
CRUNCHY CHIPS |
300g |
whole almonds |
500g |
RENO X MILK 33,6% |
qb |
CHOCOLATE NOUGAT BASE
Ingredients
Preparation
Melt the chocolate in the microwave, stirring occasionally, and ensuring it reaches a temperature of 40°C.
Add the WHITE CHOCOCREAM, the CRUNCHY CHIPS and the toasted almonds, and mix well.
Pour the mixture into single-portion, pill-shaped silicone moulds (SF248 Silikomart).
Leave to set in the fridge for 1 hour.
Remove the nougats from the moulds and leave them at room temperature (18–20°C) for at least 2 hours.
COATING AND DECORATION
Ingredients
RENO X MILK 33,6% - tempered at 29 degrees
qb
Preparation
Coat with milk chocolate tempered to 29°C and decorate with Daisy XL or Buttercup Dobla.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
