Nougat

Hey guys!

I was wondering if anyone knew much about nougat and their different types. I've done some research on the different types and actually tried making some white nougat to which it tasted amazing but it wouldn't hold its shape after it was cut. I want it to still be chewy but able to hold its shape. Any thoughts?

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Laurie_195138

The secret is adding a little melted cocoa butter (Callebaut's Mycryo product is great—easy to use, just melt it gently in the microwave). You will find it improves the stand up quality of nougat substantially without altering the flavor. I make a Montelimar type nougat and just stir the melted cocoa butter into the warmed nuts before adding them to the whipped mixture.

Ryan_Norbauer_279916

I've experimented and written quite a lot about Nougat de Montélimar. Cocoa butter has many benefits, as Laurie noted, but the most likely culprit is simply having heated the sugar syrup to a slightly too low temperature. Just a few degrees makes a huge difference, so you have to be precise and quick.