Nougat recipe by Ciro Fraddanno
The chocolate bar filled with nougat, made using the GIGA mould, is the perfect Christmas treat to share with loved ones. Created by Ciro Fraddanno, Chef at the Chocolate Academy Milan, GIGA allows you to craft extra-large bars, combining the art of chocolate with a delicious festive nougat filling. This innovative and irresistible dessert is a unique way to surprise your guests during the Christmas celebrations, making your table even more special for the holiday season.
Discover the exclusive steps of Ciro Fraddanno's recipe to create the GIGA bar, an irresistible snack filled with ice cream. A unique and delicious experience, perfect for sharing!
"NOUGAT GIGA BAR" - Recipe by Ciro Fraddanno
indicative yield 2 moulds (4 GIGA BARS)
Complete Recipe
Ingredients
Extra dark chocolate shell 34/36
White chocolate and cherry filling
Chocolate and speculoos filling
Melt the dark chocolate at 40/45° and pre-crystallise at 31°C or take the already pre-crystallised chocolate (e.g. from the tempering machine). Make a thin layer of chocolate inside the mould. Crystallise slightly.
White chocolate and cherry filling
Ingredients:
White chocolate 28%
White chocolate spread
Speculoos biscuits
Dehydrated cherry
Salt
Procedure:
Mix the pre-crystallised chocolates with all the remaining ingredients already mixed together. Pour inside the chocolate shell until about halfway up the mould. Keep to one side.
Chocolate filling and speculoos
Ingredients:
Dark chocolate 70%
Dark chocolate spread
Almond paste
Sliced toasted almonds
Puffed rice (rice crispies)
Salt
Procedure:
Mix the pre-crystallised chocolates with all the remaining ingredients already mixed together. Pour into the mould until almost up to the edge of the mould. Cool for a moment and seal with tempered chocolate. Cool and then demould.
Would you like to know more about GIGA? Click the bottom to discover it.
ABOUT Ciro Fraddanno:
”Nothing is more extraordinary than GELATO well done: simple to understand and eat, but not trivial to prepare ”
Ciro Fraddanno is the Choco Gelato Chef at the Chocolate Academy Center in Milano. Since he was young and left his family gelato business, Ciro’s passion has been to spread the culture and philosophy of true Italian Gelato. Passion that drove him to travel a lot and to work under the guidance of some of the best Chefs in the world of pastry and gastronomy. Working for many years in the field of education has fueled his great thirst for knowledge, which sees him continually study and experiment with Gelato in different areas, always discovering new combinations and new applications.
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