Here's the nougat seen and produced by Jean-Marie in the Chocolate School of Las Vegas.
INGREDIENTS
Honey 345 g
Granulated Sugar 470 g
H2o 145 g
Glucose Syrup 90 g
Egg Whites 72 g
Granulated sugar 15 g
Cocoa Butter 110 g
Hazelnut Roasted 150 g
Almond Roasted 150 g
Pistachio Roasted 100 g
Candied Orange Peel 100 g
Dry Cranberry 60 g
Bergamot Extract 2
Dark chocolate 65% for enrobing with Unica Tempering Machine FBM
PROCESS
Start to cook the sugar, water and glucose to reach 155C.
When the sugar is reaching 110C, start to cook the honey until 121C and start to whip the egg whites.
Add the small quantity sugar into the whipped egg whites and poor the honey at 121C. Whip in 3rd speed for 5/10mn and add the sugar at 155C.
Whip in 3rd speed until reaching 75C. Incorporate the melted cocoa butter and Extract.
Change the whisk for the paddle and incorporate the warn nuts.
Cool down on marble until reaching 35C.
Extend on frames or tray 1.5cm thick, sprinkle dextrose powder on the top and keep 24 hours at 17C.
Cut with bread knife 1.5cm thick and partially enrobe with the Unica FBM on Bitter Chocolate 65%.
Let crystalize for 4 hours.