Essentials

FINISHING TOUCHES

COCOA NIB OR NUT NOUGATINE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 300 g Sugar
  • 5 g Pectin NH
  • 250 g Butter
  • 100 g Glucose
  • 350 g COCOA NIBS or chopped nuts (hazelnuts, walnuts, almonds, etc.)
  • 20 g Water
Select your mixture’s total weight
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g

Tips

You can use this nougatine inside your desserts to give them a crunchy center, or on the outside as decorations.

This mixture can be stored in the freezer and cooked whenever required for decorations.

Recipe

Combine together the sugar and pectin, and then add in the butter, glucose and water. Bring the mixture to a boil and add the COCOA NIBS or chopped nuts. Spread over a silicone baking mat.

BAKING: Bake at 190-200°C (375-390°F). Leave to cool.

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