Nougat Crisp’s combine creamy hazelnut praline, milk chocolate, and crispy cornflakes for a delightful crunchy nougat confectionery.
Ingredients:
For a dark version we recommend to use instead of the finest milk chocolate couverture in the same quantity: dark chocolate couverture Ghana 60% item 727
Melt the hazelnut praline paste together with the milk chocolate
at 40 °C and cool to 25 °C.
Fold the Cornflakes into the mixture, form small balls of approx.
5–10 g with 2 spoons and put them on the baking parchment.
Enjoy after cooling.
Tip/Alternative:
Use also roasted cereals or add roasted almond or hazelnut
pieces.
