Chocolate and crunchy almond nougat

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Crunchy almond nougat.
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Crunchy almond nougat.

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: SpanishDifficulty: Media
Rations

4

rations
Preparation time

15

minutes
Cooking time

10

minutes
Calories

kcal/ration
Resting time

0

minutes
Cooling time

180

minutes
Total time

3

hours 

25

minutes

A sweet nougat with a heart of chocolate and toasted almonds, topped with an extra layer of melted chocolate. With simple ingredients and clear steps, you can become the master chocolatier in your home.

Sharpen your culinary skills and enjoy the magic of cooking with our special playlist! There is nothing more rewarding than creating an exquisite homemade nougat that will delight all your guests. Ready for this sweet challenge?

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • For the filling

  • 200 gr Chocolate pearls

  • Salt to taste

  • Oil to taste

  • 100 gr Cream 35% fat

  • 75 gr Rolled almonds

  • For coverage

  • 150 gr Chocolate pearls

Pasos

  • For the filling:
  • We will begin by toasting the almonds. In a nonstick skillet, heat a small amount of oil over medium heat.
  • Add the sliced almonds and brown them carefully, stirring constantly to prevent them from burning. This process should take about 5 minutes.
  • When the almonds are golden brown, remove them from the heat, sprinkle with salt to taste and let them cool.
  • Next, we will prepare a chocolate ganache. To do this, heat the cream in a saucepan over medium heat until it begins to boil.
  • At this point, add the chocolate pearls, remove from the heat after 1 minute and stir until a homogeneous mixture is obtained. Add the toasted almonds to this mixture.
  • Allow the preparation to cool before using it to fill the mold.
  • For coverage:
  • Now, we need to melt the chocolate for the coating. You can do this in the microwave in 30-second intervals, stirring each time, or in a bain-marie on the stove.
  • Make sure that the temperature of the chocolate does not exceed 28°C to ensure a shiny and smooth finish (this is what is known as "atemperar" the chocolate).
  • Finally, cover the mold with the melted chocolate, add the cooled chocolate and almond filling and close the preparation with a final layer of tempered chocolate. Allow the mixture to set and cool completely before unmolding and serving.

Notas

  • When melting and tempering chocolate, it is important to be precise with the temperature. This will ensure that the chocolate has a glossy finish and a smooth texture. A kitchen thermometer can be useful in this step.
    • >
  • You can vary the size of the nougat by making individual portions in small silicone molds. You can also decorate the nougat with some additional ingredients such as nuts, dried fruits, or even a little sea salt on top for a gourmet touch.
    • >
  • This nougat should be stored in a cool, dry place. Can last up to two weeks if stored properly.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 525g
  • Calories: 2452.8kcal
  • Fat: 172.8g
  • Saturated Fat: 82.4g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 12mg
  • Potassium: 2024mg
  • Carbohydrates: 211.2g
  • Fiber: 28.8g
  • Sugar: 176g
  • Protein: 48.4g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 400mg
  • Iron: 4.4mg
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Key points of the recipe

  1. Toast and cool the almonds: Be sure to toast the slivered almonds until golden brown, stirring constantly to avoid burning. Let them cool completely after sprinkling with salt, as this will influence the crunchiness of the nougat.
  2. Temper the chocolate: Control the temperature of the chocolate for coating, it should not exceed 28ºC. This is crucial to obtain a glossy finish and a smooth texture in the nougat. A kitchen thermometer will be a great help for this step.
  3. Assembly and cooling: When assembling the nougat, start with a layer of tempered chocolate, then add the ganache filling with almonds and finish with another layer of chocolate. Allow the nougat to cool completely before unmolding to ensure it sets and has the desired consistency.

Pairing with wine

Crunchy almond nougat is a sweet and creamy preparation that can be difficult to pair with wines due to the sweetness and crunchy texture of the almonds.

In order not to force a pairing, I suggest enjoying this dessert with a glass of sparkling wine or a strong espresso.

However, if you would like to propose a pairing option, a sherry wine such as oloroso or amontillado may be a good choice, as its complexity and almondy notes can complement the flavors of the recipe. Very sweet wines should be avoided, as they could overwhelm the palate.

Beer pairing

This crunchy almond nougat recipe would pair well with a Belgian Dubbel or Belgian Quadrupel style beer. These styles have notes of caramel and dark fruits that would complement the chocolate and almond flavors in the nougat. In addition, the carbonation and body of these beers would help cut through the dense texture of the nougat and cleanse the palate.

For beer pairing we can also opt for a Stout or Porter beer with notes of chocolate or coffee could be a good choice. These beers often have rich, roasted flavors that can complement the chocolate and almond flavors in the nougat.

Another option would be a fruit beer or a dessert beer, which are sweet beers that can complement the sweetness of the nougat, always seeking harmony and balance.

On the other hand, it is important to avoid overly bitter or hoppy beers, as they could mask the flavors of the nougat and compete with the flavors of the ingredients.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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