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Selection Non-filled bars

OLIVE BREAD
NOUGAT

Complexity level  

CT E740

Composition

  • Chocolate Bread Nougat
  1. Belcolade
  2. Recipes
  3. Olive Bread Nougat
Olive Bread Nougat

Steps

1 Chocolate Bread Nougat
Ingredients
  • 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 Assembly
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%. 

Created by Michel Eyckerman

Olive Nougat Bread is a bold reinterpretation of tradition - where rustic bread meets the richness of Belcolade Selection Noir Intense Cacao-Trace chocolate in a nougat-inspired creation. 

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