CHOCOLATE
NUTTY NOUGAT

Complexity level

CT X605MALT

Composition

Pistachio Chocolate
Nutty Chocolate

Chocolate Nutty Nougat

Steps

1 Pistachio Chocolate

Ingredients

PatisFrance Pralirex Pistachio 100 g

Belcolade Selection Blanc Maltitol Cacao-Trace 500 g

Preparation

Melt and mix the Belcolade Selection Blanc Maltitol Cacao-Trace and PatisFrance Pralirex Pistachio.
Temper this composition and pour it into a frame of 36x27 with a thickness of 3mm and leave it to crystalize.
After you prepared the nutty chocolate recipe you need another frame of 36x27 with a thickness of 3mm of this mixture on top.

2 Nutty Chocolate

Ingredients

PatisFrance Pralirex Noisette 200 g

Belcolade Selection Blanc Maltitol Cacao-Trace 1000 g

Roasted Pistachios 170 g

Roasted Almonds 195 g

Roasted Hazelnuts 195 g

Preparation

Melt and mix the Belcolade Selection Blanc Maltitol Cacao-Trace and PatisFrance Pralirex Noisette.
Temper this composition and add the roasted nuts.
Put the nutty chocolate on top of the pistachio chocolate in a frame of 36x27cm with a thickness of 12mm and leave it to set.
Add another frame on top to finish with the pistachio chocolate.
Cut with water-cut technology.

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