Layered Nougat

Ingredients

• 500 g nougat
• 80 g white chocolate
• 250 g dark nut nougat raw mass
• 900 g bittersweet chocolate

Instructions

1. 1.

   Warm the nougat in a bain-marie to 28 °C until melted. Chop the white chocolate into small pieces and melt it in a bain-marie while stirring until it reaches 34 °C. Stir the white chocolate into the nougat. Repeat the same process with the nut nougat and 45 g bittersweet chocolate.

2. 2.

   Place two metal strips, each at least 2.5 cm high, parallel on a parchment‑lined work surface. Spread one third of the light nougat between them (about 3 mm thick). Once set, spread half of the nut nougat over the light layer and wait until it cools. Repeat this process until all nougat is used, creating five layers: three light and two dark.

3. 3.

   Let the praline plate set for about 3 hours. Remove the metal strips. Melt the remaining bittersweet chocolate in a bain-marie and brush the underside of the plate thinly with it. Let it firm up. Flip the plate, brush the other side with bittersweet chocolate, let it cool, then cut into roughly 2.5 × 2.5 cm cubes.