Chocolate Nougat Praline

Working Method

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

Complexity level: