21 December: Christmas crunch for the Christmas days

Chocolate and nougat crumble
300 g nougat
300 g dark chocolate
75 g almonds
100 g salted peanuts
A little cardamom

Finely chop the almonds and melt half the chocolate. It can be done in the microwave. Give it 20 seconds at a time on the highest setting and stir between each time. You can also melt it over a water bath. Mix the finely chopped almonds into the chocolate together with the cardamom. Spread the chocolate in a square shape, approx. 15x20 cm, which is lined with baking paper. Refrigerate the mixture for 10 minutes.

Continue with the next step when the chocolate has hardened. Melt the nougat in the same way as the chocolate, but it must be melted, not tempered. Stir the peanuts into the nougat and pour the mixture over the chocolate layer. Place the mold in the freezer. Continue with the next layer when the nougat has solidified. Melt the rest of the chocolate and spread it on top of the solidified nougat layer. Put the mixture back in the freezer for 10 minutes. Lift the nougat piece out of the mold and place it on a cutting board. Cut it into square pieces using a large kitchen knife. If necessary, use a hot knife.