Malt chocolate nougat

The earliest history of nougat dates back to 10th century Baghdad. Typically, and traditionally containing nuts, countless variations have bestowed our tastebuds with pleasure over the centuries.

This nougat is nutter friendly, with the blissful aerated candy intwined with chocolate.

3 egg whites

220g glucose syrup

220g white sugar

170ml water

60g dark chocolate

100g malt milk powder

Apparatus

Sugar thermometer

Heavy based pot

Mix master, or kitchen aide

Method

Place your sugar, syrup, and water into a heavy based pot. Gently bring to a simmer then crank the heat to high.

You need to bring your sugar to 122c. Once it hits 110c, start beating your whites to soft peaks.

While your waiting for your sugars to candy, place you chocolate in a metal bowl, and sit the bowl on top of your sugar pot, so to melt your chocolate, stirring regularly so it does not separate, then rest it.

Once your syrup reaches 122c, turn off the heat and rest until your whites reach soft peaks.

On a medium speed, start to trickle your syrup down the side of your egg whites, gradually incorporating it into the whites. The whites will slowly start to acquire a sheeny look. Trickle away until all syrup is incorporated.

Add melted chocolate and malt powder and mix well.

Pour your warm nougat over your cake or into your desired mould.

Allow to rest for a minimum of six hours at room temperature, or preferably overnight.

Pickle pro-tip: When making sugar syrups, I have always found it best to bring them to simmer stage gradually, as opposed to forcefully. When making candy’s, you can occasionally crystallize the syrup through re-incorporated splash back. You can even baste the sides of your pot while simmering and boiling to prevent build-up on the sides of your pot.

Reference: https://www.cupcakeproject.com/nougat-with-chocolate-malt-like-in/