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Chocolate Nougat by Chef Andrés Lara

DURATION

23 minutes

PRICE

$39 (USD)

CATEGORY

Confections

On Demand Recipe

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Buy course for $39

Learn to make Chocolate Nougat with hazelnuts and cacao nibs in this on-demand recipe by Chef Andrés Lara.

Master the Ultimate Chocolate Nougat Recipe

Master French-inspired techniques for creating chewy, nutty, and indulgent chocolate confections perfect for gifting, chocolate shops, or home enjoyment.

Indulgent Chocolate Confections

This recipe transforms simple ingredients into a sophisticated, chewy treat with a long shelf life.

Enroll now and master this elegant, French-inspired confection.

PROGRAM

What You Will Learn in This On-Demand Recipe

Learn to make chewy Chocolate Nougat with hazelnuts and cacao nibs. Chef Andrés Lara shares his French-inspired chocolate confection recipe.

Key Techniques

  • French-Inspired Nougat: Master the chewy, soft texture.

  • Flavor & Texture: Achieve the perfect balance using hazelnuts and crunchy cacao nibs.

  • Production Tips: Ideal for chocolate shops and high-volume output.

 

What is included in the recipe?

  • Lifetime access to the recipe video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.

 

Recommendations and rules:

  • You will have lifetime access to the recipe video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Recipe Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.

Andrés Lara

Pastry Chef

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique. He is now the Executive Pastry Chef at Melissa Coppel’s...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

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VIP

YEARLY / $1,950.00

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    Know our chefs

    Melissa Coppel

    CEO Founder
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    Andrés Lara

    Pastry Chef
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    Ramon Morató

    Cacao Barry's Global Creative Director
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    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
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    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
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    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
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    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
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    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
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    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
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    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
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    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
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    David Gil

    Owner of I+Desserts and Pastry Chef
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    Benoît Cornet

    Pastry Chef
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    Yun Eunyoung

    Owner of Garuharu Seoul and Éclair Expert
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    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
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    Gilbert Peña

    Executive Pastry Chef for Joel Robuchon (Las Vegas)
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    Ramon Perez

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    Paula Navarrete

    Bean-to-bar Expert at Cacao Latitudes
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    Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
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