TORRONE MORBIDO AL PISTACCHIO

PISTACHIO SOFT NOUGAT

Basic level

RECIPE FOR SOFT NOUGAT WITH PISTACHIOS

You can adjust the consistency of the finished product: adding more CHOCOCREAM makes it softer, whilst adding more NOBEL makes it firmer.

NOBEL WHITE

1000g

CHOCOCREAM PISTACHIO

700g

WHOLE PISTACHIO

700g

PREPARATION

Ingredients

NOBEL WHITE  - melted at 45° degrees

1000g

700g

WHOLE PISTACHIO

700g

Preparation

Combine all the ingredients together and cast the mixture into silicone moulds or steel moulds.

Refrigerate until fully hardened.

Crafted using IRCA Group professional solutions