Chocolate Nougat

Preparation info

  • Yield: Approximately

    240 Pieces

    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 40

Method

  1. Mix the 40 g of sugar and dried egg whites together. Whisk into the fresh egg whites to hydrate. Pour into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  2. Prepare all inclusions. The nuts may be left whole or lightly chopped, a