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Mix the water, the sugar, the glucose in a saucepan to obtain a clear coloured caramel.
Mix the fleur de sel and the coriander together.
Away from the heat, pour the mix of fleur de sel and coriander into the caramel and then the sticks of almonds and the pistachios. Mix thoroughly.
Add the butter cut into pieces and mix again.
Spread the nougatine on a baking plate (40 x 60cm) covered with a sheet of baking paper and leave to cool.
To easily spread the nougatine at a thickness of à ½ cm maximum, put in the oven heated at 140°C for a short moment and flatten it with a pastry roll.
When the nougatine is cold, cut it into pieces of approximately 4 to 6cm, breaking it with your hands.
2kg black chocolate 70% cocoa or milk chocolate 40% cocoa
Melt two thirds of the chocolate in a bain-marie
Add the remaining third after grating it.
Mix thoroughly.
Coat the pieces of nougatine completely by dipping them in the melted chocolate, using a fork.
Lay on a baking plate covered with baking paper.
Leave to cool before tasting.
These candies can be kept for several months in an airtight box, away from light and heat.
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