Chocolate and nuts nougat
With the arrival of Christmas, there is no better time to enjoy one of the most emblematic desserts of the season: turron. This traditional sweet, full of history and flavour, continues to occupy a special place in Christmas celebrations. Over time, new versions have emerged, incorporating innovative ingredients such as chocolate, fruit and other surprising flavours, bringing a modern touch to this classic treat.
Today we would like to share our proposal with you: chocolate nougat with nuts and dried fruit. This sweet, perfect for rounding off any festive meal, stands out for its smooth texture and the crunchy contrast of the nuts.
Follow our recipe and surprise everyone with this delicious dessert full of flavour and tradition!
Ingredients
300 g toasted hazelnut with skin
200 gr toasted almonds
300 g white sugar
3 g salt
Elaboration
It starts by crushing the nuts to obtain a fine powder. Then proceed to grind in the Premier Refiner, working in batches. Add each part of the nuts only when the previous part is completely ground. Then add the sugar and salt, and continue refining the mixture until the desired texture is reached.
Once the praline is ready, remove it from the Premier Refiner, weigh the amount needed for the recipe and reserve the rest for the chocolate bath. This process will ensure that the nuts are perfectly integrated, giving a smooth and homogeneous texture to the nougat.
Elaboration
To make the gianduja, mix the praline with the melted and tempered chocolate, stirring well until you obtain a smooth and homogeneous mass. Pour this mixture into the moulds, making sure to smooth the surface. Then refrigerate in the fridge or freeze for as long as necessary until the nougat hardens completely, allowing you to unmould it easily.
For finishing and bathing
Ingredients
500 gr Fleur de Cao 70%.
5 gr Mycryo
c/s roasted hazelnut
c/s hazelnut and nut praline
Elaboration
Finally, dip the top of the moulds in the reserved praline and top with toasted hazelnuts, making sure they are well distributed. Then freeze the moulds to form a melting, crunchy layer that will perfectly complement the texture of the nougat.
Finally, dip the top of the moulds in the reserved praline and top with toasted hazelnuts, making sure they are well distributed. Then freeze the moulds to form a melting, crunchy layer that will perfectly complement the texture of the nougat.
Once frozen, carefully cut off the excess praline and prick the top layer with needles to give it a professional finish. Set aside in the freezer until ready for the next step.
Next, melt the dark chocolate, in our case, we have used Cacao Barry, and cool it to 35ºC. When it reaches this temperature, add the Mycryo through a strainer, mixing vigorously to integrate it perfectly.
Finally, quickly coat the nougat to encapsulate the nougat and the praline and nut finish. Keep the nougat at a temperature of between 12 and 15ºC until serving time, ensuring freshness and a perfect finish.
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