Grillage:Caramelize granulated sugar in a coated pan, add nuts and spread on a baking sheet lined with parchment paper. Allow to set.
Melt nougat with both couvertures in a metal bowl or saucepan over steam and heat well. Mix in wafers and grillage well.
Pour into small tureen or gutter molds lined with plastic wrap, tapping the molds several times and pressing them in well so that the mixture holds together well and there are no cavities. Refrigerate until the mixture is set but still sliceable.
Carefully remove from mold and coat with melted chocolate glaze. Cut into 5 mm thick slices at room temperature. The mass must not be too hard when cut, otherwise it will break or crumble.
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