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Peter Greweling

Soft Chocolate Nougat

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Preparation info
  • Yield:

    180 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Dark chocolate, melted 90

Method

  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 attachm

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