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INGREDIENTS
200 g Nut Nougat Mass
200 g dark chocolate
800 g whipped cream
3 Owner (Gr. M)
1 Salz socket
75 g sugar
1 pack of vanilla sugar
50 g flour
1 Tbsp cocoa powder
1 tbsp cornstarch
½ tsp baking powder
200 g hazelnuts
3 sheets of gelatine
100 g Toffifee
approx. 100 g caramel spread (jar)
Sugar to fall
Preparation
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