Chocolate Nougat


巧克力沙沙牛軋糖

Soft, chewy, and tastes just like scorched almonds coated in chocolate.

To most people’s surprise, the nougat actually originated in Italy. After setting its roots in Taiwan, the nougat has evolved into a different form, including milk powder as its main ingredient; the variation has later become the signature Taiwanese-style nougat.


Skill Level

Easy

Cook Time

20-35 mins

Servings

1



Ingredient

  • 200g Milk Ice Cube
  • 25g Milk
  • 50g Chocolate Syrup
  • 4 pcs OREO
  • 1 scoop Vanilla Ice Cream
  • Proper amount Almond Flake


Method

  1. Roast the almond nuts in an oven at 150°C for 15 minutes. After 15 minutes, keep the roasted almond nuts warm in the oven.
  2. In a saucepan, melt the unsalted butter and marshmallow over low heat until fluid.
  3. When the marshmallow is almost melted, add the chocolate spread, stir well and then turn off the heat.
  4. Pour the milk powder into the saucepan, stir well, and add the almond nuts and OREO (slightly smash the OREO cookies in advance).
  5. Pour the mixture onto the baking mat, knead with hands until properly combined, and roll the mixture with a rolling pin to preferred thickness.


Vedio




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