CakeChristmas
CakeChristmas
The white nougat is cut into twelve large low blocks with beveled corners. A chocolate wedge highlights each facet, while almonds and pistachios remain visible in the mass.
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Manga & Chibi / Fruit & confectionery

Manga Crystal Nougat Blocks

A recipe by CakeChristmas / Updated on 30 October 2026.

The white nougat is cut into twelve large low blocks with beveled corners. A chocolate wedge highlights each facet, while almonds and pistachios remain visible in the mass.

Frame 18 x 18 cm, twelve blocks of 6 x 4.5 cm / Syrups cooked with thermometer and aerated meringue

12Indicative portions
50 minPreparation
15 minBaking
12 h 30Rest & Cooling
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The white nougat is cut into twelve large low blocks with beveled corners. A chocolate wedge highlights each facet, while almonds and pistachios remain visible in the mass. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Line a frame of 18 x 18 cm with baking paper and then an edible wafer paper at the bottom. Roast almonds and pistachios for 10 minutes at 150 °C and keep them warm.
  2. In a saucepan cook sugar and water at 145 °C. In a second, heat the honey to 130°C. Use a thermometer and monitor both pans.
  3. When the honey approaches its temperature, turn the whites to the beater. Pour the honey into the net against the wall, then the sugar syrup at temperature, while whisking at medium speed.
  4. Whisk another 5 minutes: the mixture becomes very thick. Quickly add the dried fruits with a solid spatula and tamp in the frame.
  5. Cover with the second sheet, press flat and let it take 12 hours. Cut three strips of 6 cm and then four of 4.5 cm with a very slightly oiled blade to obtain twelve blocks. Bevel a single small angle of each block without losing more than 5 mm. Melt the chocolate and soak only this corner; let take 30 minutes on paper. Serve the small offcuts next to it.

Preserve and Serve

2 weeks cool and dry, each bar packed; avoid moisture.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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