Nougat Montélimar II

Name: Nougat Montélimar II
Yield: Approximately 150 candies
Ingredients: 4 ounces (115 g) hazelnuts, toasted and skins removed; 8 ounces (225 g) whole almonds; 2 ounces (55 g) cocoa butter, melted, plus more for coating; 1 pound (455 g) granulated sugar; 3 ounces (85 g) candied cherries; 3 ounces (85 g) Candied Orange Peel, diced; 4 ounces (115 g) pistachios, blanched and skins removed; ¼ cup (60 ml) or 3 ounces (85 g) glucose or light corn syrup; ¼ cup (60 ml) or 3 ounces (85 g) glucose or light corn syrup; ¾ cup (180 ml) water; 1 cup (240 ml) or 12 ounces (340 g) honey 3 egg whites (⅓ cup/80 ml); 1 cup (240 ml) or 12 ounces (340 g) honey 3 egg whites (⅓ cup/80 ml); powdered sugar; Sweet dark chocolate, tempered

Preparation info

Approximately
150
candies

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

2 ounces (55 g) cocoa butter, melted, plus more for coating
8 ounces (22

Vegetarian
Gluten-free
Chocolate

Method

Combine 2 ounces (55 g) of the cocoa butter and the almonds, hazelnuts, pistachios, candied orange peel, and candied cherries. Reserve in a warm place, such as a very low oven