Nugaton-Style bites

Publication date: 31-Mar-2021


  • 200 g Cordillera chocolate Colombia origin 53% 
  • 175 g Cordillera milk chocolate 32% Wafer cookies without cream 
  • 75 g hazelnut cream
  • 15 g powdered milk
  • Mix the tempered milk chocolate with the hazelnut cream and powdered milk.
  • Add the previous mix to a wafer side.
  • Place another wafer side like a 3 story sandwich.
  • Temper the Cordillera chocolate 53% in a 45°C- 28°C- 30°C curve.
  • Dip the cookie sandwiches with the chocolate and place on waxed paper and move to avoid a jam.
Share :

Couldn’t find what you need?

We can develop it