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Cherry Almond Chocolate Nougat

80g Peter’s® SuperfineTM Milk Chocolate
40g Peter’s® Broken OrinocoTM Chocolate Liquor
60g Gerkens® 22/24 GarnetTM Cocoa Powder
60g Confectioners’ Sugar
100g Water
500g 42DE Corn Syrup
500g Sugar
80g Fresh Egg Whites
40g Honey
200g Slivered Almonds, Toasted and Salted
170g Dried Tart Cherries, Coarsely Chopped
Peter’s® SuperfineTM Milk Chocolate
  1. Melt Peter’s® SuperfineTM milk chocolate and Peter’s® Broken OrinocoTM chocolate liquor together. Set aside and keep warm.
  2. Sift Gerkens® 22/24 GarnetTM cocoa powder and confectioners’ sugar together and set aside.
  3. Combine water, 42DE corn syrup and sugar in a pot and bring to boil.
  4. Cook to 245° F and remove from heat.
  5. While sugar mixture is cooking, combine egg whites and honey in stand mixer with whip attachment and whip on high speed until light and fluffy.
  6. Stream hot sugar into whipping egg whites.
  7. Continue whipping for approximately 5-7 minutes. Mixture will be thick and fluffy and begin to cool.
  8. Remove whip attachment and fold in warm chocolate mixture.
  9. Mix in sifted cocoa powder mixture until blended.
  10. Add almonds and cherries by hand until combined.
  11. Quickly spread nougat onto 12” x 12” frame lined with nonstick parchment paper.
  12. Lay another piece of parchment paper on top and spread evenly.
  13. Allow to cool to room temperature.
  14. Apply pre-bottom coat with Peter’s® SuperfineTM milk chocolate and allow to solidify.
  15. Cut into pieces and enrobe in Peter’s® SuperfineTM milk chocolate.
Yield: 128 Pieces