HOMEMADE HAZELNUT NOUGAT
Every year, by tradition during the holidays I go to a very famous and ancient chocolate workshop in the center of Genoa.
It has become an almost indispensable ritual even if it means waiting in very long lines, sometimes in the rain.
When you enter through the little glass door you are immediately enveloped by the intoxicating smell of chocolate and part of the wait is already rewarded.
In the small display case in front of you there are many types of chocolates: cremini, truffles, candied peels and filled chocolates that make you gain weight just by looking at them.
Behind and all around, the old wooden trays hold hundreds of different chocolates ready to be packaged.
Like little ants the clerks move quickly but with composed movements and meticulously fill trays of various sizes according to customer requests.
But among all these delights I am always drawn to only one thing……………..their irresistible soft nougat with gianduia chocolate and Piedmont hazelnuts.
Just thinking about it makes my mouth water!!!!!!
Without claiming I have perfectly imitated it, I tried to make one at home so I could enjoy it more often given the costs involved, not only in time but also economically.
My personal version of this nougat is made with different chocolates and, in addition to whole hazelnuts, the addition of hazelnut cream or Nutella®.
The taste is very similar to the classic gianduia chocolate nougat but, of course, the satisfaction of having made it at home is priceless!
HOMEMADE HAZELNUT NOUGAT
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 11 oz White chocolate
- 14 oz Nutella® (or hazelnut cream)
- 7 oz Milk chocolate
- 11 oz Toasted hazelnuts (whole)
Preparation
First, finely chop the white chocolate and melt it in a double boiler, stirring from time to time.
Also chop the milk chocolate and melt it the same way as the white chocolate.
Then, in a large bowl pour the melted white and milk chocolates, add the Nutella and finally the toasted hazelnuts.
Stir the ingredients carefully while the white chocolate is still warm.
At this point place the prepared filling into a torrone mold or a loaf pan lined with parchment paper.
Level it well in the mold using a spatula.
Then let it rest for at least 3-4 hours covered with aluminum foil, taking care that the foil does not touch the surface.
After the time has passed, take it out of the refrigerator.
Your gianduia chocolate and hazelnut nougat is ready!
To ease removal from the mold, I recommend scoring the chocolate at the edge with a small knife.
Then slide the knife blade between the nougat and the sides of the mold to detach it.
Turn the mold upside down onto a surface and tap the top firmly to unmold the nougat.
For all nougat lovers, don’t miss these other versions:
WAFER, WHITE CHOCOLATE WITH HAZELNUTS AND RAISINS, AND BIG TRUFFLES which you can find at the links below
– https://blog.giallozafferano.it/atavolacontea/torrone-wafer/
– https://blog.giallozafferano.it/atavolacontea/tartufone/
STORAGE
This dessert can last up to a week; it keeps very well in the refrigerator or in a container.
TIPS
To obtain a perfect nougat you would ideally use a proper torrone mold, which can be easily found on Amazon at low cost. If you don’t want to buy one, you can safely use a standard loaf pan or a silicone one lined with parchment paper.
