Chocolate and Caramel Nougat Bars

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
Makes 12 to15 bars
Level:
Intermediate

Ingredients
  • Nugget:
  • 2 egg whites
  • 1 3/4 cups unsweetened chocolate
  • 1 1/2 cups whole almonds
  • 1 1/2 cups pistachios
  • 1 cup plus 3 tablespoons honey (from Provence)
  • 1 1/3 cups sugar
  • 1/2 cup water
  • 1/4 cup glucose
  • Caramel:
  • 1 cup cream
  • Pinch baking soda
  • 3/4 cup plus 3 tablespoons sugar
  • 3 tablespoons water
  • 1/4 cup plus 2 tablespoons glucose
  • 1 cup butter
  • 4 cups tempered bittersweet chocolate
Directions
  • Whip egg whites to soft peaks. Melt chocolate. Toast the almonds and the pistachios and keep warm. Cook the honey to 166 degrees F (130 degrees C) in a copper pot. In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C). Gradually pour into the whipped egg whites, the honey then the sugar mixture. Let whip on high for 3 minutes then remove the whisk. Fold the melted and hot chocolate into the whites, followed by the warm nuts. Press into a frame that is 25 mm in thickness, and leave overnight to cool. Place a 5 mm frame directly on top of the frame that is around the nougat. Adhere the 2 frames with a little melted chocolate.

  • In a pot warm cream and baking soda. In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C). Deglaze the sugar, slowly, with the cream that was warmed with the baking soda. Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes. Pour over the nougat and let rest overnight.

  • Cut the nougat bars into the desired shape and dip in tempered chocolate. Serve at room temperature.

  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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    This recipe is featured in:

    Comfort Food On the Road