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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.

Recipe courtesy of Chef Circle from Valrhona

How to Make Opalys Nougat:

Ingredients

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

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.

Approximate costs

£15.87

Makes approx. 60

£0.26

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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