Soft Chocolate Nougat

Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Dark chocolate, melted 90 g 3 oz 6%
Cocoa butter, melted 30 g 1 oz 2%
Milk powder, pulverized 50 g 2 oz 4%
Cocoa powder 50 g 2 oz 4%
Confectioners’ sugar 30 g 1 oz 2%
Egg whites 50 g 2 oz 3%
Glucose syrup 50 g 2 oz 3%
Glucose syrup 540 g 19 oz 34%
Sugar 470 g 17 oz 32%
Water 130 g 5 oz 9%
Vanilla extract 10 g 0.5 oz 1%
Batch Size 1500 g 54.5 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed


  1. Combine the melted dark chocolate and cocoa butter. Keep warm.
  2. Sift together the milk powder, cocoa powder, and confectioners’ sugar. Set aside.
  3. Combine the egg whites and the 50 g of glucose syrup in the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  4. Combine the 540 g of glucose syrup, the sugar, and the water in a saucepan. Cook to 112°C/234°F.
  5. Begin whipping the egg white mixture on high speed. Continue cooking the sugar mixture to 118°C/245°F. Remove from the heat.
  6. Stream the hot sugar mixture into the whipping whites.
  7. Continue whipping for approximately 8 minutes, until the mixture has cooled to 50°C/120°F, or until the machine has slowed significantly.
  8. Add the vanilla extract.
  9. Remove the batch from the machine and mix in the reserved chocolate mixture by hand.
  10. Mix in the sifted dry ingredients by hand.
  11. Spread the nougat into a frame 12 × 12 × ½ in set on oiled parchment paper. Place a second piece of oiled parchment paper on top and, using a rolling pin, roll to make smooth. Allow to cool to room temperature.
  12. Precoat one side of the nougat with the tempered dark chocolate. Cut into pieces 1 × 4 cm/½ × 1½ in. Dip each in the tempered dark chocolate. When the chocolate begins to set, use a dipping fork to mark the top of each piece.