"Fluffy chocolate nougat"
Chocolate nougat
5
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- Recipe Card
Prep time: 10mins
Cook time: 35mins
Recipe Card
ingredients
Egg White Meringue
- 60 gram Egg white
- 100 gram Corn syrup
- 3 Vanilla bean paste
ingredients
Syrup Slurry
- 670 gram Corn syrup
- 580 gram Sugar
- 180 gram Water
ingredients
Flavors and Graining Sugars
- 400 grams Unsweetened Chocolate
- 80 gram sifted Cocoa Powder
- 80 gram sifted Powdered Sugar
Method
Step 1
Combine cocoa powder and sugar, set aside.
Step 2
Heat unsweetened chocolate until fluid, set aside.
Step 3
In a 5 qt stand mixer, combine 100 grams of corn syrup, egg whites, and vanilla. Mix until combined but do not whip.
Step 4
Combine 580 grams of sugar, 670 grams of corn syrup, and water in a thick bottomed saucepan. Begin cooking over high heat.
Step 5
When sugar syrup reaches 231F, begin whipping egg white mixture on high. Continue cooking syrup until 249F. Remove from heat.
Step 6
Slowly stream in hot syrup into egg whites while whipping. Continue whipping on high for 4 minutes.
Step 7
After 4 minutes, turn mixture to low. Add in powdered sugar/ cocoa mix and fluid chocolate. Mix until combined.
Step 8
Spread nougat on oiled parchment in a 9 x 13 pan. Let cool completely and place an oiled sheet of parchment on top. Rest 12 hours or overnight before cutting.
Step 9
Cut and store in an airtight container or wrap in candy wrappers.