Chocolate Nougatines

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chocolate Nougatines to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chocolate Nougatines, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• [Illustration: CHOCOLATE NOUGATINES.]
• 1 cup of granulated sugar,
• 1/2 a cup of glucose,
• 1/2 a cup of honey (strained),
• Piece of paraffine size of a pea,
• 1/4 a cup of water,
• 1/4 a teaspoonful of salt,
• The whites of 2 eggs, beaten dry,
• 1 cup of almond or English walnut meats, chopped fine,
• 1 teaspoonful of vanilla,
• About 1/2 a pound of Baker's "Dot" Chocolate.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Put the sugar, glucose, honey, paraffine and water over the fire, stir occasionally and let boil to the hard ball degree, about 248 deg

Step 2: Technique & Execution

Add the salt to the eggs before beating them, and gradually pour on part of the syrup, beating constantly meanwhile with the egg beater; return the rest of the syrup to the fire and let boil until it is brittle when tested in cold water or to 290 deg

Step 3: Technique & Execution

Then turn this gradually onto the eggs, beating constantly meanwhile

Step 4: Technique & Execution

Return the whole to the saucepan, set over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water

Step 5: Technique & Execution

Pour into a buttered pan a little larger than an ordinary bread pan and set aside to become cold

Step 6: Technique & Execution

When cold cut into pieces about an inch and a quarter long and three-eighths of an inch wide and thick