Chocolate Almond Nougat & Black Marshmallow Edition
There are many prescriptions for nougat, but I can't find one that writes chocolate. I tried many different prescriptions and got this one. With the addition of black and clever, cocoa tastes very strong, the entrance is not sweet or greasy, and the prescription can be made for about 60 pieces (the nougat mold used directly is full)
Food Ingredients
Marshmallow
200g
Butter
75 grams
Milk powder
120g
cocoa powder
15 grams
Faffna 66% Black Qiao
27g
Salt
1 gram
almond
220g
Step
1
The whole process is small, the butter melts, and salt is added (I am used to adding some salt to increase flavor/neutralize sweetness when making marshmallow version, or not)
2
Add black to melt
3
Add marshmallows and still melt with small fire. Be patient and keep stirring in the middle to avoid overheating and pasting the bottom.
4
Stir until there are obvious big bubbles coming out. I waited about 20 seconds before turning off the fire. This step is very important. Sugar that has not reached the temperature may be soft and hard after passing it.
5
Pour into the milk powder, cocoa powder, hot mix evenly
6
Pour in almond, too much sugar is not so afraid of scalding, I will pour it directly and mix it directly (remember to wear disposable gloves!!)
7
The mixing method is to press the almonds into the sugar and fold them about 6-8 times, so that the almonds can be wrapped in the sugar more solid, and the finished product will have as few holes as possible and will have chewing strength. Pay attention to not folding too many times, otherwise the sugar will not be easy to reshape.
8
Put into the mold of nougat, scraper compaction, cooling and cooling. If the sugar is soft, it can be cut after cooling. If it is found to be too hard, it can be demoulded and cut when it is warm, otherwise it will be too hard!
9
The material is super sufficient ~ nuts neutralize the sweetness and greasy of the sugar body, and the chocolate tastes super strong! Novice can also easily do yo ~
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