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Nougat chocolate-nuts


Nougat chocolate-nuts

Nougat (Fr. nougat) - a confectionery product based on honey, nuts and egg white. The word "nougat" comes from the Latin "nux" - a nut. Traditionally, nougat is produced in Spain (where it is called "turrón"), in Italy (Cremona city), in France (Montélimar) and Belgium. You can cook nougat and at home. We offer you a recipe for chocolate nuts.





Nougat chocolate-nuts



For cooking, you will need:



  • nuts crushed (any) - 2 cups

  • sugar - 2 cups

  • water - 1 glass

  • lemon juice (or vinegar) - 1 tbsp.

  • honey - 0,5 cups

  • egg whites - 6 pcs.

  • chocolate - 100 g

  • wafer plates - 3 pcs.


Preparation



  1. Pour sugar into the pan with water, add the lemon juice (or vinegar).

  2. Boil a thick syrup until the sample "on the thread" (ie until a drop of syrup will pull the "thread" behind him, falling from the spoon).

  3. Add honey to the syrup and cook again until the sample is "on a string".

  4. Beat egg whites in a hard foam. Continuing to whisk, pour a syrup into the foam with a thin trickle.

  5. After that, the container with protein mass must be put in a pan with hot water and cook until cooked for a couple.

  6. You can check the readiness of the dish if you spoon it through the middle of the mass. If the split halves do not merge, then nougat is ready.

  7. In the finished nougou, add crushed (but not very finely) nuts and carefully mix the mass.

  8. Divide the mass into two equal parts.

  9. On the waffle plate put the first part of the nougat, level, cover the second wafer.

  10. In the second part of the nougat, add chocolate, melted in a water bath, mix thoroughly.

  11. The resulting chocolate nougat should be placed on the second wafer plate, leveled and covered with a third plate.

  12. Having pressed the nougat with a small load, you should leave it for a day.

  13. When feeding, the nougat is cut into small pieces.


Bon Appetit!

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