Nougat Montélimar Nibs, 100g

Nougat Montélimar Nibs, 100g - Use and properties

Pralines, chocolate bars and macarons with a delicious crunch are easily made with nougat nibs. The nibs can be used both in the filling and as decoration. For example, add them to chocolate and pour it into bar molds, creating a real crunchy chocolate reminiscent of Toblerone.

Nougat Montélimar Nibs - Application

For delicious and crunchy chocolates you need some hollow praline balls or shells, a piping bag, some chocolate ganache, some nougat nibs and couverture. Mix the nougat nibs into the ganache according to taste, put the mixture into the piping bag and cut off the tip. This allows the cream to be piped directly into the hollow spheres or shells. You can also mix a nut or caramel filling with the nibs, creating a delicious caramel or almond ganache. Finally, seal the chocolates with some tempered couverture and decorate or coat as desired with sprinkles, sprinkles or, of course, nougat nibs.

You can also mix some nibs into a buttercream or a slightly thicker chocolate ganache. These are perfect for filling noble macarons. Also a noble cupcake topping is so easily created.

For an extra crunchy chocolate bar, mix your tempered couverture with the cocoa nibs. This way you can pour it into a chocolate bar mold or onto baking paper. After a few minutes in the refrigerator, the chocolate can be unmolded and cut or broken into pieces as desired. This way you get a delicious chocolate that reminds you of the pleasure of Toblerone.

Can be used as granules in chocolates and for ganache, chocolate bars and chocolate hollow figures. As decoration for plate desserts, patisserie, cakes and chocolates. Probably the most famous product in which Nougat Montélimar Nibs are known is Toblerone chocolate. If you want to make a chocolate bar, chocolate bar or other chocolate product, the Nougat Montélimar Nibs can be used in many ways. However, it should be noted that the Nougat Montélimat Nibs are moisture sensitive and we do not recommend the addition in creams, ice cream, ganaches or fillings, because the Nougat Montélimar could dissolve.