Component 1Nougat
Ingredients
700 g | Chocolate Nuances - Raspberry Chunks |
300 g | Fillmilk ZeroP Cream |
150 g | Artisanal Almond Praline 55% |
150 g | almond paste |
50 g | dehydrated raspberries |
200 g | roasted pistachios |
100 g | rice crispies |
Method
Melt the raspberry chunks and temper at 34°C. Add the rest of the ingredients, mix and pour into moulds with a raspberry chocolate shell (to make the raspberry chocolate shell remember to add 7% cocoa butter to the mass melted).