Chocolate Nougat Praline

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: