Nougat Honey Log - ThermoFun

• Vegetarian
• Gluten free

• Produce

  • 150 g Peanuts, unsalted

• Refrigerated

  • 1 Egg white

• Condiments

  • 400 g Honey, good quality

• Baking & Spices

  • 300 g Milk or dark chocolate melts
  • 60 g White chocolate melts

• Nuts & Seeds

  • 50 g Coconut

Found on thermofun.com

Description

Directions

• Place white chocolate in TM bowl and grate 10 sec / speed 9. Set aside.
• Weigh peanuts and coconut and set aside.
• In a clean and dry TM bowl insert Butterfly. Add egg white and mix 10 sec / speed 2.
• Add honey and cook 60 mins / 100°C / speed 2 / MC off.
• While honey is cooking, place coconut and peanuts in a frying pan and dry roast until golden. Set aside.
• Tear two sheets of baking paper approx 40cm in length and place one on a flat tray that can fit in the fridge.
• Once honey and egg white mixture has completed cooking, remove butterfly. Add white chocolate, coconut and peanuts and combine 4 sec / speed 3. Finish combining with a spatula if required.
• Work quickly due to the speed of it setting and with aid of spatula, pour nougat onto prepared baking paper. Aim for a rectangular shape. Place second baking paper sheet on top of nougat and with hands/MC, flatten nougat between the baking paper to approx. 1 - 1.5cm, keeping a rectangular shape.
• Refrigerate 1 hour min to set.
• Rinse and dry thoroughly TM bowl in preparation for tempering chocolate. See Notes below.
• Leaving baking paper on nougat, use a long, sharp knife and cut into 1.5cm wide strips. Cut strips into desired lengths and remove all baking paper.
• In a clean, dry TM bowl place 50g in bowl and grate 10 sec / speed 9. Set aside.
• Place 250g chocolate in TM bowl and grate 10 sec / speed 9.
• Melt chocolate already in TM bowl 3 mins / 50°C / speed 2.
• Add set aside 50g chocolate and mix 2 mins / speed 2 (no temp selected).
• Line a container that can fit in the fridge.
• Heat chocolate another 2 mins / 37°C / speed 2.
• Pour chocolate into a shallow microwave safe container.
• Using a fork, dip each nougat log into chocolate, gently tapping off the excess before placing in lined container. If the chocolate begins to cool and lose its fluidity, microwave 10 sec and recommence until all are coated.
• Allow to set in fridge.