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Cherry Almond Chocolate Nougat

80 g Peter’s® SuperfineTM Milk Chocolate
40 g Peter’s® Broken OrinocoTM Chocolate Liquor
60 g Gerkens® 22/24 GarnetTM Cocoa Powder
60 g Confectioners’ 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
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