-
1
Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
-
2
Coat the foil and the inside of the flan form with the butter; set aside.
-
3
In a 1-quart saucepan over low heat, heat the honey until it is lukewarm (3 to 5 minutes).
-
4
Remove the pan from the heat and cover it to keep the honey warm.
-
5
In the top of a double boiler over hot, not simmering, water, melt the chocolate, stirring frequently with a rubber spatula to ensure even melting.
-
6
In a 3-quart heavy-bottomed saucepan over medium heat, cook the corn syrup, sugar, and the water until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon.
-
7
Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
-
8
Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 268F on the thermometer (about 10 minutes).
-
9
Brush down the sides of the pan with a pastry brush dipped in warm water two more times during the cooking process.
-
10
While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg white on medium speed until it is frothy.
-
11
Add the cream of tartar, increase the speed to medium-high, and beat the egg white until it holds firm peaks (about 3 minutes).
-
12
Remove the pan with the sugar syrup from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool.
-
13
Blend the beaten egg white into the sugar syrup, stirring constantly, then blend in the warm honey.
-
14
Return the saucepan to low heat and cook the mixture until it thickens (about 15 minutes), stirring constantly.
-
15
Remove the saucepan from the heat and blend in the melted chocolate and the chopped hazelnuts.
-
16
Turn the mixture into the flan form, spreading it out smoothly and evenly into the corners.
-
17
Cover with plastic wrap and chill in the refrigerator for 1 hour, then let the nougat set at room temperature for 12 hours.
-
18
With a sharp, thin-bladed knife, loosen and remove the flan form from the candy.
-
19
Dust a cutting board with the confectioners sugar, invert the candy onto the cutting board, and peel the foil off the back of the candy.
-
20
With a large chefs knife, cut the candy into fourteen 1-inch-wide strips, then cut each strip into four pieces.
-
21
Between sheets of waxed paper in a tightly covered container, the candy will keep for 1 week at room temperature or 3 weeks in the refrigerator.
-
22
The nougat squares are best eaten at room temperature.
-
23
Substitute other nuts for the hazelnuts.
-
24
Double Chocolate Hazelnut Nougat: Line 2 baking sheets with parchment or waxed paper.
-
25
Melt and temper 1 1/2 pounds bittersweet chocolate (see pages 2530).
-
26
Dip a piece of the nougat into the tempered chocolate, coating it completely.
-
27
With a fork or dipper, remove the piece from the chocolate, carefully shake off the excess chocolate, and turn the piece out onto the paper.
-
28
After dipping 4 pieces, touch the top of each piece with the tines of the fork, making a design before the chocolate sets.
-
29
Repeat with the remaining pieces.
-
30
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
-
31
When the chocolate is set, place each piece in a paper candy cup.
-
32
Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the nougat will keep for 1 month in the refrigerator.
-
33
The nougat is best eaten at room temperature.
