Neapolitan nougat: ingredients and preparation
For this recipe get:

white chocolate, 400 g
dark chocolate, 200 g
whole hazelnuts, 200 g
hazelnut spread cream, 450 g
To best make Neapolitan nougat, you should have a 25×13 rectangular mold.

Start melting the dark chocolate in a bain-marie or in the microwave, then pour it into the mold and distribute it over the entire surface, rotating the cake pan, then place it in the freezer for about half an hour,

In the meantime, prepare the filling: toast the hazelnuts, toasting them in the pan and set aside.

Chop the white chocolate and melt it in a bain-marie or in the microwave; once liquefied, add the hazelnut spread and mix perfectly.

Chop the hazelnuts and add them to the filling, mixing carefully.

Take the mold back from the freezer and pour the filling inside, level it with the spatula, then place it back in the freezer to solidify. You will have to let it rest for at least 3/4 hours.

Here you are at the time to unmold it. If you have used a suitable mould, it will be enough for you to turn it upside down and the nougat will slide out without difficulty. If you have used a silicone cake pan, it is better to first detach it from the edges with a knife and then turn it upside down. Finally, if your cake pan was made of disposable aluminum, cut the sides and remove it. Now cut it and enjoy it! Enjoy your meal!