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).
