Double nut chocolates

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roast the nuts dry in a pan while turning them constantly, let them cool down. Warm the nougat in a hot water bath until it thickens and fill it into a piping bag with a thin perforated nozzle. Spray 10 approx. 2 cm long strips onto a baking tray lined with baking paper. Place 2 hazelnut kernels on each strip with the tip facing upwards. Spray another 10 strips and continue as described above. . It is important to work in portions, as the nuts must be placed on the strips before the nougat sets.

2. 2

   Chill the nougat strips for about 1 hour and let them set completely. Melt the whole milk couverture in a hot water bath. Dip the nougat strips with the nut side into the couverture, drain and allow to dry. Melt the white couverture in a hot water bath, fill it into a freezer bag and cut a small corner off the bag. Decorate the double nuts with chocolate coating and let them dry again. Makes about 50 double nut chocolates

3. 3

   Preparation time approx. 1 1/2 hour (without cooling time).