Nougat Candies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 kcal | (17 %) | ||
| Protein | 6.12 g | (6 %) | ||
| Fat | 20.59 g | (18 %) | ||
| Carbohydrates | 46.62 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.01 g | (0 %) |
| Vitamin A | 0.64 mg | (80 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.59 mg | (13 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 0.22 mg | (2 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 3.56 μg | (1 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 0.13 mg | (0 %) | ||
| Potassium | 90.02 mg | (2 %) | ||
| Calcium | 25.1 mg | (3 %) | ||
| Magnesium | 19.23 mg | (6 %) | ||
| Iron | 2.71 mg | (18 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 15.06 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 500 grams Nougat (cream nougat)
- 50 grams white Couverture
- 2 tablespoons chopped, dried Apricot
- 200 grams dark chocolate hazelnut spread
- 400 grams Dark couverture chocolate
Preparation steps
Heat and dissolve nougat in a water bath at 28°C (approximately 80°F.) Chop white chocolate into small pieces and melt in a water bath while stirring until chocolate is 32°C (approximately 90°F) warm. Mix white chocolate with nougat, stir in chopped apricots and rub mixture into a chocolate frame. Refrigerate for about 15 minutes to solidify.
Heat dark chocolate-hazelnut spread in water bath at 30°C (approximately 85°F.) Add 80 grams (approximately 1/3 cup) dark chocolate as temper the white chocolate and fold into the nougat. Spread dark chocolate on top of mixture in chocolate frame and refrigerate for about 1 hour.
Disconnect layer from nougat pralines frame and cut nougat into equal sized cubes. Melt remaining dark chocolate over a water bath and use a dipping fork to dip each nougat candy into dark chocolate. Drain candies briefly and place on aluminum foil to dry.
