Opalys Nougat

Ingredients

225g Absolu Cristal Neutral Glaze
450g Opalys 33% White Chocolate
75g Whole Almonds
75g Whole Pistachios
60g Dried Cranberries

This simple recipe makes a delicious sweet treat with the perfect combination of chewy and crunchy textures, and sweet, salty and fruity flavours. With just five ingredients and four steps, it's a great way to make your chocolate go further and still create delicious, moreish confections your customers will love.

How to Make Opalys Nougat:

Ingredients

Method

Roast whole almonds and pistachios at 160°C.
Melt Opalys to 40/45°C and pour in warm Absolu Cristal, emulsify using an immersion blender.

Assembly

Make the Opalys nougat and leave to crystallise in fridge at 4°C for 4 hours then leave it at 16/18°C and 55-60% humidity overnight for full crystallisation.

Finishing

Cut the nougat to 3cm x 1.5cm and wrap with rice paper.

Enjoyed this recipe? Feel free to make this recipe your own with your choice of dried fruits and nuts, and your preferred white chocolate.

Approximate costs

£17.42

Makes approx. 400

£0.04

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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