Upps, there was for a short time a blog post online which should be the last of the year. But there are still some recipes from my Christmas Cookie Plate waiting form which I want to tell you before the new year starts.
One of these are dark Nogat, Turrón de Chocolate. It is similar to the white nougat, but some additional chocolate is folded in before adding the nuts.
Turrón making is a exercise in multi tasking, and it makes sense to think about the process before starting. You need to have ready at the same time point melted chocolate, whipped egg white and the boiling sugar syrup at the right temperature. It helps to have kitchen machine for whipping the egg white or a second person who is willing to help. A sugar thermometer is a muss for this recipe as well, as getting the right temperature is essential for the consistence of the final product. To cold syrup will result in a not setting turròn while to hot syrup will starts to caramelize. It is a challanging recipe but the flavour is worth every trouble!
Chocolate Nougat – Turrón de Chocolate
- 200g almonds
- 100g hazelnut
- 150g Semisweet Chocolate
- 400g sugar
- 20g Water
- 150 g honey (summer flower)
- 100g Invert sugar syrup (or Acacia honey)
- 80g egg white (from 2 eggs size L)
- 1 Pinch Salt
Heat the oven to 180°C and roast almonds on hazelnuts for 20 min.
Oil a baking paper.
Melt the chocolate over a hot water bath.
Mix water with sugar, honey and invert sugar syrup. Let the sugar melt at low temperature now heat the syrup at high temperature until the syrup reach 150°C. In the meantime whipe the eggwhite to soft peaks. When the syrup reach 150°C slowly pour it into the egg white and whip for another 5 min until the mixture is light and thick. Now stir in the chocolate, then fold in the roasted nuts and pour the mixture on the prepared baking paper. Work fast because the mixture will harden quickly.
Let cool overnight before slicing.