• First, let both couvertures melt in a vessel over the water bath. Take the pot with the vessel off the heat (residual heat from the water is sufficient), add the nougat by tablespoon and dissolve in the warm, liquid couverture. Fold in the chopped nuts or almonds and then stir in the cream. The mass becomes stronger and more compact. Then immediately and quickly apply the mass about 1 cm thick on the wafer sheet and then cut the wafer sheet all around. Measure the part covered with the mass, cut out an equally large piece of the rest of the wafer sheet for the surface, place this on the surface and carefully press on with the flat of your hand. Then place on a smooth, firm surface and place in the refrigerator for at least 1 hour.
• After cooling and hardening, cut the large plate with a very sharp knife into approx. 9 equal portions ................. and you can eat.

Explanation of the wafer sheets:

• I bought them on the internet a long time ago and still have a substantial supply. They are eternally durable and versatile. You can also use it as a base for some types of pastry and foam kisses or similar.