Chocolate nougat balls

Created by

  • Bertrand Busquet - Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo

To give a green, yellow and blue twist to traditional nougat, I used nothing but Brazilian nuts like the baru, the castanha do para and the cashew nut. And to give it an extra chocolate dimension, I added a bit of cocoa mass to the mix. This is nougat 2.0.

811

Recipe instructions

Quantity
g
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Chocolate nougat

IngredientsPreparation
  • 305g
    honey

Heat up to 120°C.
  • 60g
    egg white
  • 14g
    sugar
  • 1g
    salt

Whisk together and pour boiling honey over it.
  • 380g
    sugar
  • 155g
    water
  • 67g
    glucose

Mix and heat up to 150°C. Pour over previous mixture.
  • 200g
    CM-CAL

Melt at 40°C and add to previous mixture.
  • 105g
    powdered sugar
  • 360g
    mixed nuts (baru, cashew and brazil nuts)

Add powdered sugar to previous mixture and incorporate the nuts.

Assembly

IngredientsPreparation

Mix together and dip the nougat balls in it.