Chocolate nougat balls
“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.”
Heat up to 120°C.
Whisk together and pour boiling honey over it.
Mix and heat up to 150°C. Pour over previous mixture.
Melt at 40°C and add to previous mixture.
Add powdered sugar to previous mixture and incorporate the nuts.
Mix together and dip the nougat balls in it.