White chocolate nougat with orange and pistachio
Ingredients (for 8 people)
- 850 gr of white chocolate coating
- 150 gr of organic pistachios
- 100 gr of orange
Melt the white chocolate between 40 and 45ºC. Reduce the temperature between 25 and 26ºC; and, recovering the temperature to 27 or 28ºC, which will be the optimum temperature of the chocolate. Pour into a mold and add the pistachios and the candied orange slices. Allow the chocolate to crystallize.
Serve the nougat and cut according to the desired shape.