Chocolate nougat balls

level 2

“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.”

Recipe components

Used Callebaut products

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.

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.