Chocolate almond nougat

• Refrigerated

  • 110 g Egg whites

• Condiments

  • 525 g Honey

• Baking & Spices

  • 625 g Dark chocolate, good quality
  • 625 g Sugar

• Nuts & Seeds

  • 500 g Almonds

• Liquids

  • 125 g Water

• Other

  • 125g glucose (corn syrup

Found on butterbaking.com

Ingredients

• 625g sugar
• 125g water
• 525g honey
• 125g glucose (corn) syrup
• 110g egg whites (approx 3 eggs)
• 625g good quality dark chocolate, chopped
• 500g blanched almonds

Directions

• Prepare a 43cm cookie tray by spraying it with oil lightly, and lining the base with rice paper, so it fits snugly.
• Preheat the oven to 180 C (350 F).
• In a large saucepan, combine the sugar and water, stirring well. Add the honey and glucose and place over a high heat. Use a candy thermometer to watch the sugar - you want it to reach 135 C (275 F).
• Meanwhile, place the chocolate in a heatproof bowl over a pot of simmering water. Allow it to melt, stirring occasionally. Once it has melted, turn off the heat but leave the chocolate sitting over the pot to keep it warm.
• When the sugar is coming closer to temperature, place the almonds on a tray and toast in the oven for about 8 minutes, until they are lightly browned. Then open the oven door and leave the almonds inside to keep them warm.
• Place the egg whites in the bowl of your stand mixer fitted with whisk attachment. When the sugar mixture reaches 130 C (265 F) turn the egg whites on high. Once the sugar gets to 135 C (275 F), turn off the heat. The eggs should have formed medium peaks.
• Pour the sugar syrup slowly into the egg whites, as they are still beating, down the inside of the bowl. Once the sugar syrup has all been incorporated, switch off your mixer and change to the paddle attachment.
• Turn it onto low speed and mix until the mixture becomes matte. Then, while the mixer is still on, pour the chocolate in slowly in a steady stream, until incorporated.
• Add the warm almonds and continue to mix on a low speed until well dispersed.
• Working quickly, scoop the nougat out of the bowl and drop it onto the tray. Use your hands (the mixture will be hot!) to spread it out so it is even and flat, being careful not to move the rice paper underneath.
• Cover the top of the nougat evenly with rice paper, smoothing it down.
• Allow to set overnight before cutting.
• Happy baking!