OLIVE BREAD
NOUGAT

Complexity level

CT E740

Olive Bread Nougat

Steps

1 Chocolate Bread Nougat

Ingredients

Belcolade Selection Noir Supreme Cacao-Trace 700 g

Belcolade Cryst-o-fil Lait 300 g

Sourdough Rye Bread 200 g

Extra Virgin Olive Oil 120 g

Maldon Salt 6 g

Preparation

Toast slices of sourdough rye bread and chop into pieces.
Soak the pieces of bread in a bowl with the olive oil. Add a little Maldon salt.
Temper the Belcolade Selection Noir Supreme Cacao-Trace at 30-32ºC, and add soft Belcolade Cryst-o-fil Lait.
Mix the bread with the tempered chocolate.

2 Build-up

Ingredients

Preparation

Pour the composition into a frame, 9 mm thick.
Garnish with Maldon salt and some pieces of the toasted bread, if desired.
Allow crystallizing a little at 16-18°C. Before it hardens completely, cut the bread nougat into bars with a knife.
Store in a cool, dry place at 18°C with a relative humidity level below 60%.

Get in touch

More details about this recipe or our related services?

Contact us