Dark chocolate nougat 85% with toasted almonds

Melt the chocolate in a bain-marie with the tablespoon of coconut oil, or you can also melt it in the microwave at 30-second intervals. Once the chocolate is melted, remove from the heat and add the peanut butter (it can also be almond or hazelnut), remove from the heat and let it temper. When the chocolate is almost cold, add the puffed rice and whole almonds. Stir well to integrate all the ingredients. It is very important ❗❗ that the chocolate is not too hot when you pour the rice so that it does not soften and become crunchy. Mix everything well and pour the mixture into a mold. I made it with a milk brick cut in half and covered with baking paper. Put it in the fridge and let it cool overnight. It is advisable to keep it in the refrigerator and take it out a while before consuming it so that it is tempered.