LUBECA ALMOND PRALINE NOUGAT

• Melted, cooled then piped into molded chocolate shells, similar to a ganache.

• Whipped to an airy consistency, piped into molded chocolate shells.

• Melted, poured into a confectionery frame, layered together with other fillings, cooled then cut into bite-size portions, finished by hand-enrobing into chocolate.

• Flavoring fillings, pastry cream, buttercreams, mousses and gelato.

• Nougat is "Bake-Stable" and can be used inside baked items, such as tarts, croissants and sweet doughs.

• Added as an inclusion to brownies, muffins, pound cakes and cakes.

Strongly Roasted almond praline paste