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  • 500 g dark chocolate
  • 500 g chocolate gianduja
  • 700 g toasted hazelnut
  • 100 g glucose
  • 2 tablespoons of honey


Melt the dark chocolate in a double boiler, then add the hazelnut chocolate,  add the honey, nuts, and finally the  glucosio.  Work quickly to blend everything together.Line a mold with baking paper and pour the mixture, cover with another sheet of parchment paper and place a weight on top to cover the entire surface. Put in refrigerator for 12 hours.
Remove the nougat from the mold and cut into pieces.

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Associazione Culturale Percorsi con gusto Via Casventino, 4 05029 - San Gemini (TR) Cell. (+39) 334.7769989 -