Melt the nougat cream in a saucepan over low heat while stirring constantly. Roughly chop the couverture and add to melt while stirring. Add salt and vanilla powder. Pour the mixture into a measuring cup and pour into the praline mould. Let cool down. Once the confection begins to set, garnish with chopped nuts, salt or quinoa. Leave the confectionery to harden in the freezer for 1 hour, then store in a cool place.
- 100 g Rapunzel nougat cream with cocoa butter
- 50 g Rapunzel semisweet couverture50 g Rapunzel milk couverturePinch Rapunzel sea saltPinch Rapunzel bourbon vanilla powder