Chocolate Nougat Praline

Carat Coverlux Dark 300
Granulated Sugar 500
Water 200
Honey 350
Glucose 90
Egg White 100
Castor Sugar 30
Coco Powder 30
Nuts (Almonds, Pista, Caschew) 550
Apricots 80
Ingredients total 2230

Working Method

  1. Heat Honey. Cook Glucose, Water and granulated sugar till 155°C. 
  2. Whip egg white and castor sugar and pour onto honey. 
  3. Then add the cooked sugar and allow to cool for 15 minutes. 
  4. Melt Carat Coverlux Dark & add melted Carat Coverlux Dark and cocoa powder to the above and mix well. Add chopped nuts and apricots later. 
  5. Allow to set the nougat preparation in a square mould and allow to cool down. 
  6. Cut in small squares and serve Chocolate Nougat Praline.

About this Recipe

Complexity level: