Nougat chocolate

Roast the almonds at 160°C for approx. 20–30 minutes.

Prepare the Silpat mat, rolling pin and icing sugar.

Grease the inside of the metal rods (2 cm high) with rapeseed oil. Mix the nuts together and spread half of them on the Silpat mat.

Boil the sugar (1), water and glucose in a copper pan at 147.5°C. Add the honey and boil again to 147.5°C. While cooking, occasionally wash down the rim of the copper pan.

At the same time, beat the egg whites with the sugar (2) until frothy, then switch to a pentagonal beater.

Dip the bottom of the pan with the boiled syrup in a water bath, and then slowly add to the beaten egg whites. Beat for 3–4 minutes and check by texture test. Add the cocoa mass and mix well.

Pour the mixture over the nuts and spread the second half of the nuts on top. Mix the nougat well with your hands to distribute the nuts. Dust the base and surface of the nougat with icing sugar.

Roll out the nougat evenly between sticks and Silpat mats to a thickness of 2 cm and leave to stand overnight.

Cut 3 cm wide sticks. Then cut the sticks into 1.5 cm wide interiors.

Spread the surface of the interiors with tempered cocoa butter. Coat to the edge with dark, tempered couverture.