Chocolate and Caramel Nougat Bars

Recipe by Andrew Shotts

Difficulty: Intermediate
Yield: Approximately 12 to 15 bars
Total Time: 40 minutes
Preparation: 10 minutes
Cooking: 30 minutes

Nutritional Facts Per Serving (serving size: 1 of 12)

Calories: 1080
Total Fat: 66 g
Saturated Fat: 32 g
Carbohydrates: 126 g
Dietary Fiber: 10 g
Sugar: 109 g
Protein: 13 g
Cholesterol: 68 mg
Sodium: 37 mg

Nougat Ingredients

2 egg whites
1 3/4 cups unsweetened chocolate
1 1/2 cups whole almonds
1 1/2 cups pistachios
1 cup plus 3 tablespoons honey (preferably from Provence)
1 1/3 cups sugar
1/2 cup water
1/4 cup glucose

Caramel Ingredients

1 cup cream
Pinch of baking soda
3/4 cup plus 3 tablespoons sugar
3 tablespoons water
1/4 cup plus 2 tablespoons glucose
1 cup butter
4 cups tempered bittersweet chocolate

Instructions

Beat the egg whites until they form soft peaks. Melt the chocolate separately. Toast the almonds and pistachios, then keep warm. Heat the honey to 166F (130C) in a copper pot. In a different pot, cook the sugar, water, and glucose mixture until it reaches 338F (170C). Gradually add the honey and then the sugar mixture into the whipped egg whites while mixing. Continue beating on high speed for 3 minutes before removing the whisk. Gently fold in the warm melted chocolate followed by the toasted nuts. Press this mixture into a frame about 25 mm thick, then allow it to rest overnight to set. Place a 5 mm frame directly on top of the nougat frame and join them together using a bit of melted chocolate.
Warm the cream with baking soda in a pot. Cook the sugar, water, and glucose in a copper pot until the mixture gets to 293F (145C). Slowly mix in the warm cream with baking soda to the sugar mixture, then cook again until it reaches 244F (118C). Finish by incorporating small cubes of butter. Pour this caramel mixture over the nougat and let it rest overnight.
Once set, cut the nougat into bars of your preferred shape. Dip the bars in tempered chocolate to coat evenly. Serve at room temperature.

Note: Dive into this decadent treat from Andrew Shotts and craft gourmet chocolate bars that rival the pros. Precision with temperatures unlocks chewy nougat perfection topped with silky caramelyour kitchen adventure awaits![2][3][5]

Important: This recipe was shared by an enthusiast who may not be a professional chef. The FN culinary experts have not tested this recipe, so results may vary.