Layered Nougat
Healthy, because
Even smarter
Nutritional values
The layered nougat also contains dark chocolate, which has a high cocoa content. The flavonoids contained in it balance blood pressure, are good for the heart and protect against vascular deposits. Meanwhile, secondary plant substances and magnesium ensure a relaxed mood in stressful situations.
The layered nougat should be eaten as soon as possible, because that's when it tastes best. It should be kept cool and dark in a sealable container.
(Percentage of daily recommendation)
| Calorie | 107 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 247 mg | (6 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 500 grams Nougat
- 80 grams white Couverture
- 250 grams chocolate hazelnut spread
- 45 grams Dark couverture chocolate
- 1 kilogram Dark couverture chocolate (for coating)
Preparation steps
Heat the nougat over a hot water bath until 28°C (approximately 82°F). Chop the white chocolate and melt over a hot water bath, stirring, until 34°C (approximately 93°F). Stir the white chocolate and nougat together. Prepared the nut nougat and dark chocolate according to the same directions.
Arrange 2 (2.5 cm) (approximately 1 inch) thick candy bars on a clean work surface lined with parchment paper. Distribute 1/3 of the white chocolate-nougat mixture between the bars (about 3 mm high) (approximately 1/8 inch). Let cool slightly then spread 1/2 the dark chocolate-nut nougat over top and let cool. Repeat with the remaining white chocolate-nougat and dark chocolate-nut nougat mixture.
Let stand for about 3 hours then remove the candy bars. Melt the dark chocolate over a hot water bath then spread a thin coat over the underside of the nougat. Let harden then spread over the top. Let harden and cut into 2.5 x 2.5 cm (approximately 1 x 1 inch) cubes.
