Component 1Chocolate Nougat
Ingredients
| 400 gr | Honey |
| 200 gr | Water |
| 500 gr | Sugar |
| 120 gr | Glucose |
| 90 gr | Albumen |
| 30 gr | Sugar |
| 10 gr | Albumen powder |
| 250 gr | Cocoa Paste |
| 50 gr | Vanini Dark Chocolate 72% |
| 25 gr | Dark Cocoa Powder 22/24 |
| 250 gr | Toasted hazelnuts |
| 300 gr | Toasted almonds |
| 100 gr | Cocoa nibs |
| 100 gr | Candied orange peels |
Method
Warm the honey to 121°C.
Cook at 154°C water, sugar (500gr) and glucose.
Beat all together the selected ingredients (egg whites, sugar 30 gr and egg white powder).
Pour the honey on the egg whites. Allow the mixture to whip, place the leaf tool and add the cooked sugar.
Still beating allow the mixture to cool to 60°C and add the selected ingredients: Cocoa Paste, Dark Cocoa Powder 22/24, Vanini Dark Chocolate 72% and the different inclusions.
