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1
Whip egg whites to soft peaks.
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2
Melt chocolate.
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3
Toast the almonds and the pistachios and keep warm.
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4
Cook the honey to 166 degrees F (130 degrees C) in a copper pot.
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5
In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C).
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6
Gradually pour into the whipped egg whites, the honey then the sugar mixture.
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7
Let whip on high for 3 minutes then remove the whisk.
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8
Fold the melted and hot chocolate into the whites, followed by the warm nuts.
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9
Press into a frame that is 25 mm in thickness, and leave overnight to cool.
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10
Place a 5 mm frame directly on top of the frame that is around the nougat.
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11
Adhere the 2 frames with a little melted chocolate.
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12
In a pot warm cream and baking soda.
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13
In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C).
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14
Deglaze the sugar, slowly, with the cream that was warmed with the baking soda.
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15
Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes.
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16
Pour over the nougat and let rest overnight.
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17
Cut the nougat bars into the desired shape and dip in tempered chocolate.
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18
Serve at room temperature.
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19
Note: A viewer, who may not be a professional cook, provided this recipe.
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20
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
