NOBEL PISTACCHIO |
JOYCREAM TORRONCINO |
NOBEL BITTER |
PISTACHIO AND TORRONCINO INSERT
Ingredients
250g
JOYCREAM TORRONCINO
175g
Preparation
Melt the Nobel at 40°C, add JOYCREAM and mix.
Pour in the silicone mold for inserts and put in the refrigerator until complete crystallization (at least 2 hours).
Unmold.
EXTERNAL DARK TORRONCINO COVERING
Ingredients
500g
JOYCREAM TORRONCINO
350g
Preparation
Melt the NOBEL BITTER at 40°C, add JOYCREAM TORRONCINO and mix.
Pour into the silicone mold for soft nougat.
Place the pistachio and torroncino insert so that it will be completely covered with the dark mixture.
Smooth well the bottom and place in the fridge for at least 2 hours.
Unmold from the silicone and keep at temperature around 15/18°C.
