The hazelnuts are roasted and then ground. The powdered sugar is melted and the roasted and crushed hazelnuts are stirred in.
Remove the crumbly mixture from the saucepan and spread it out on a marble slab greased with butter or on greased parchment paper to cool. Put the cooled quantity in a suitable bowl or jar and grind it, preferably with an electric blender. However, you have to patiently grind the quantity for at least 10 to 20 min until it is fine enough. The expert says it is grated completely oily. During this process, the hazelnut oil will slowly flow out and the nougat mass will have a spreadable consistency. The finer you grind it, the better the nougat quality. Finally, melt the chocolate and stir it into the nougat mass. It is best to do this repeatedly with an electric mixer or food processor.
The nougat is now ready. It is best prepared before it has completely set.
Of course, you can also add roasted hazelnuts.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.