Dear prudence

smilingfork:

Chocolate Nougat

Difficulty: ★★★★☆

Yield: 4 dozen

Ingredients:

For the meringue

• 2 large egg whites
• 1/4 cup light corn syrup
• 1 tablespoon vanilla extract

For the flavorings

• 3/4 cup milk powder
• 1/2 cup cocoa powder
• 1/4 cup confectioners’ sugar
• 1/4 cup plus 2 tablespoons melted unsweetened chocolate

For the syrup

• 2 cups granulated sugar
• 3/4 cup water
• 1 1/2 cups light corn syrup

For the chocolate coating

• 1 1/2 pounds dark chocolate, melted and tempered

Preparations

1. Lightly oil a 9-by-13–inch baking pan.
2. Combine the egg whites, corn syrup, and vanilla extract for the meringue in a 5-quart mixer bowl fitted with a whip attachment. Do not begin whipping yet.
3. Sift together the milk powder, cocoa powder, and confectioners’ sugar. Set aside.
4. Combine the sugar, water, and corn syrup for the syrup in a 2-quart saucepan. Cover the pan and bring to a boil. Boil covered for 3 minutes, remove the lid, insert a thermometer, and continue to cook over high heat without stirring.
5. When the syrup reaches 233°F (112°C), begin whipping the egg whites on high speed.
6. When the syrup reaches 257°F (125°C), remove immediately from the heat and pour the hot syrup into the whipping whites in a constant stream. Continue whipping on high speed for 8 minutes.
7. Turn off the mixer, add the sifted dry nougat ingredients, and mix together on low speed just to combine.
8. Add the unsweetened chocolate and mix on low speed just to combine. If there are still white streaks of meringue, mix in the chocolate by hand with a rubber spatula.
9. Press the nougat into the prepared baking pan in an even layer.
10. Allow the nougat to cool completely to room temperature, about 2 hours, or allow it to rest overnight.
11. When the nougat is cool, cut it into 1 1/2-inch squares.
12. Dip the nougat in the tempered chocolate.
13. Mark the tops of the chocolate nougat with waves, if desired.