Napoletan White Hazelnut Nougat

Snacks

Creamy nougat with white chocolate and hazelnut paste, covered with dark chocolate.

Download the recipe PDF

Gaetano Mignano Giancarlo Alosa Mario Ragona Salvatore Toma

Components

1. Napoletan Hazelnut and White Chocolate Nougat

900 g	Edelweiss White Chocolate
700 g	Edelweiss White Cream
300 g	Hazelnut Paste
300 g	toasted hazelnuts

Prepare the shell in the mould using Diamante Dark Chocolate 67% Icam. Use the tempered white chocolate, add the other ingredients one by one and mix.

Assembly and decoration

Pour the mixture into the mould previously prepared with dark chocolate, chill. Leave to crystallise for 12 hours at 16°C and 45% humidity. Remove from the mould and decorate as required.