Culinary Institute of America

Chocolate Nib Nougatine

Preparation info
  • Makes

    9½ oz

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Butter 2

Method

  1. Melt the butter in a small saucepan over low heat and be sure that it does not come to a simmer. Stir in the confectioners’ sugar and the pectin until dissolved. Stir in the corn syrup.
  2. Remove the mixture from the heat and stir in the almonds, cocoa nibs, and sesame seeds. Immediately pour the mixture onto a silicone baking mat and flatten slightly with a woode