Blancor White Chocolate Nougat

This nougat is great textured, holds well in humidity and very stable.
The addition of milk powder helps to absorb free moisture in the mass.
Be careful of the inclusions ideally they should be dry and not hold much moisture.

Nougat is a variety of similar traditional confectioneries made with sugar and/or honey, roasted nuts , and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy depending on its composition, and it is used in a variety of candy bars and chocolates.
600gr Castor Sugar 
250gr Water 
660gr Glucose 
60gr Egg whites
60gr Glucose 
120gr Milk powder 
40gr Icing Sugar 
300gr Blancor Couverture 36%
200gr Whole almonds (roasted) 
1 Orange zest or Blood orange extract 
200gr Dried cranberries 
100gr Pistachio 
Melt the couverture – set aside. 
Cook the first glucose, water and the sugar 122C.
At 119C start to whisk the whites and glucose to full volume in preparation for the sugar syrup. 
Pour the syrup onto the whites whilst whisking on full. 
Add the dry powders and melted couverture. 
Then add the inclusions and set between bars. 
Allow to mature overnight. 
Line with rice paper once cold. 
Cut 15cm x 3,5cm set in thick bars. 

Why not add a bow and cellophane paper and give to someone special!? ♥
    For the Lovers of Extra Sweet. 

XOXO *****