Coarsely chop the nougat and cooking chocolate and melt together in a water bath. Lightly toast the flaked almonds and pistachios in a frying pan without fat and stir into the nougat-chocolate mixture.
Line a shallow mold (approx. 15 x 20 cm) with parchment paper and spread the nougat mixture 2 cm thick in it. Let the mixture dry in a cool place for at least 3 hours. Then remove the parchment paper from the mold and cut the solid nougat mixture into 30 squares or lozenges.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.
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