Saturday, 22 September 2007




250g milk chocolate couverture
100g Cocoa butter/ ( or 50g butter, 50g chocolate couverture )
250 nougat paste/ praline paste ( OR nutella )
250 Flaked Almonds- toasted.
50g Pistachio

To finish
Tempered white chocolate.

Line and grease an 8 inch square tin.
Melt milk chocolate and cocoa butter in a bowl above a pan of simmering water.
Keep temperature of melted chocolate below 50 degrees.
Add nougat paste/ praline paste or nutella with a large wooden spoon.
( avoid using a whisk if you can as it incorporates air and causes air bubbles to form)

Mix in flaked almonds and pistachio.

Pour into square tin and leave in fridge to set for 15 minutes.

When chocolate is just set, remove from fridge and spread a thin layer of white chocolate on the top. Leave in fridge for another 3 minutes.

Remove from fridge and cut into 1 inch squares.