Chocolate Nougat
by Salvatore Toma

Copyright photo
Chocolate Nougat

Component 1Chocolate Nougat

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

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.