Chocolate and Caramel Nougat Bars - egg whites

Method

• Whip egg whites to soft peaks.
• Melt chocolate.
• Toast the almonds and the pistachios and keep warm.
• Cook the honey to 166 degrees F (130 degrees C) in a copper pot.
• In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C).
• Gradually pour into the whipped egg whites, the honey then the sugar mixture.
• Let whip on high for 3 minutes then remove the whisk.
• Fold the melted and hot chocolate into the whites, followed by the warm nuts.
• Press into a frame that is 25 mm in thickness, and leave overnight to cool.
• Place a 5 mm frame directly on top of the frame that is around the nougat.
• Adhere the 2 frames with a little melted chocolate.
• In a pot warm cream and baking soda.
• In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C).
• Deglaze the sugar, slowly, with the cream that was warmed with the baking soda.
• Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes.
• Pour over the nougat and let rest overnight.
• Cut the nougat bars into the desired shape and dip in tempered chocolate.
• Serve at room temperature.
• Note: A viewer, who may not be a professional cook, provided this recipe.
• The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.