chocolate nougat and cranberries

Cranberries and chocolate nougat

The least we can say is that Cherrie is a passionate foodie. She loves everything that is homemade. Food of course but not only. She is definitely a gifted DIY person. Her husband Roch is also a great cook. It’s been very pleasurable to share a priviledge moment with the two of them. Cherrie is used to make some chocolates for her family and friends at Christmas time. So we had a hard time thinking about what recipe we could make to do something fun and new. And eventually, we thought of chocolate nougat. A French specialty that – with the help of Cherrie – we could give a Canadian twist. That’s how we’ve made our very first cranberries and chocolate nougat.

Cranberries and chocolate nougat

Ingredients:

  • 50 grams egg whites
  • 50 grams sugar
  • 200 grams corn syrup (or glucose)
  • 200 grams honey
  • 300 grams sugar
  • 150 grams corn syrup
  • 100 g water
  • 250 grams white almonds
  • 130 grams pistacchio
  • 150 grams dried cranberries
  • 200 grams dark chocolate 70%
  • 4 sheets of wafer paper

Directions:

Preheat the oven at 350°F/180°C.
Prepare a square baking pan covered with parchment paper. Place 2 sheets of wafer paper side by side.
Roast the almonds for 8 to 10 minutes until golden.
Melt the chocolate and keep the temperature at 90°F/32°C.
Meanwhile, and at the same time (careful the sugar syrup reaches very high temperature, stay focus and pay attention not to get burned):

  • Pour the honey and corn syrup in a saucepan. Heat at medium heat to reach 250°F/120°C.
  • In another saucepan, pour the sugar, corn syrup and water. Heat at medium heat to reach 285°F/140°C.
  • Start whisking the egg whites and sugar until firm

Pour the honey and corn syrup in the egg whites and continue to whisk. Then, pour the sugar syrup and continue to whisk for 1 minute. Add the chocolate and mix until the mixture gets homogeneous. Stop whisking. Immediately add the dried fruits. Mix gently using a wooden spatula. Pour on the baking pan. Place 2 sheets of wafer paper side by side on the top. Flatten with a rolling pin.
Leave to cool for one hour. Cut into small pieces with a bread knife.

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