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February 2013 Recipe

Cherry Almond Chocolate Nougat

80 g   Peter's® Superfine™ milk chocolate
40 g   Peter's® Broken Orinoco™ chocolate liquor
60 g   Gerkens® 22/24 Garnet™ cocoa powder
60 g   Confectioner's sugar
100 g   Water
500 g   42DE corn syrup
500 g   Sugar
80 g   Fresh egg whites
40 g   Honey
200 g   Slivered almonds, toasted and salted
170 g   Dried tart cherries, coarsely chopped
500 g   Peter's® Superfine™ milk chocolate

Melt Peter's® Superfine™ milk chocolate and Peter's® Broken Orinoco™ chocolate liquor together; set aside and keep warm. Sift Gerkens® 22/24 Garnet™ cocoa powder and confectioner's sugar together and set aside. Combine water, 42DE corn syrup and sugar in pot and bring to boil. Cook to 245° F and remove from heat. While water, corn syrup and sugar are cooking, combine egg whites and honey in stand mixer with whip attachment and whip on high speed until light and fluffy. Stream hot sugar into whipping egg whites. Continue whipping for approximately 5 - 7 minutes; mixture will be thick and fluffy and begin to cool. Remove whip attachment and fold in warm chocolate mixture. Mix in sifted cocoa powder and sugar mixture until blended. Add almonds and cherries by hand until combined. Quickly spread nougat onto 12" x 12" frame lined with nonstick parchment paper. Lay another piece of parchment paper on top and spread evenly. Allow to cool to room temperature. Apply prebottom coat with Peter's® Superfine™ milk chocolate and allow to solidify. Cut into pieces and enrobe in Peter's® Superfine™ milk chocolate.

Yield: 128 pieces