Preparation of the mold: Chop 75g of dark chocolate and melt it in a bain-marie. Once melted, pour it into a previously lined cake mold and spread it evenly. Place the mold in the refrigerator for at least 30 minutes, until the chocolate hardens.
Second layer: Melt another 75g of dark chocolate in a bain-marie. Once melted, spread it over the first layer using a brush to ensure perfect adhesion. Put the mold back in the refrigerator for another 30 minutes.
Preparation of the filling: Finely chop the white chocolate and melt it in a bain-marie, stirring occasionally. Once melted, pour it into a large bowl. Add the hazelnut cream and mix well. Then add the whole shelled hazelnuts and mix again.
Assembly: Remove the mold from the refrigerator and pour in the mixture of white chocolate, hazelnut cream and hazelnuts. Smooth the surface with a spatula. Cover the mold with aluminum foil and refrigerate for 4 to 5 hours.
Finishing: Once the preparation is cooled and firm, melt the remaining dark chocolate in a bain-marie. Spread it delicately on the surface of the nougat. Place back in the refrigerator for an additional 30 minutes.
Unmolding and tasting: Remove the nougat from the refrigerator, carefully unmold it, then cut it into pieces before serving.
Note: This chocolate nougat, inspired by Neapolitan and Campanian traditions, is particularly appreciated during All Saints’ Day. Serve and enjoy for an unforgettable gourmet experience!
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