Almonds – 150g
Honey – 125g
Sugar – 125g
Egg whites – 1


Cream – 400g
Chocolate – 400g
Butter – 100g
Egg whites – 6 or 200g
Sugar – 250g

Cooking Steps


  1. Place the almonds in a small saucepan and cover with hot water. Boil for 3 minutes.
  2. Remove the saucepan from the heat and strain the almonds with a strainer.
  3. Place the almonds on a plate, peel and put them in a small bowl.
  4. Roast the almonds in a preheated oven at 170°C(338°F) for 10-15 minutes or until they turn golden brown.Remove them from the oven, place them on a plate and let them cool down.
  5. In a small saucepan, heat the honey and sugar over a medium flame, stirring constantly until the sugar completely dissolves and the mixture begins to bubble.
  6. Remove the syrup from the heat, once the honey and sugar mixture reaches around 110°C – 120°C(230°F -248°F) on a candy thermometer.
  7. Let the syrup cool down a little bit for around 3 minutes.
  8. In a big bowl, separate the egg white from the yolk and use an electric mixer to whip the egg whites until they reach a stiff peak consistency.
  9. Gradually add the egg white into the syrup, beat with a spatula and then with a whisk until the egg white is fully incorporated.
  10. Cook the egg white syrup mixture on low heat and beat continuously until the mixture becomes thick and glossy around 8-10 minutes.
  11. Remove from the heat, add the almonds and fold in until they are evenly distributed.
  12. Pour the mixture into the mold and evenly spread it using a spatula.
  13. Allow the nougat to cool and set at room temperature for a few hours or until it becomes firm. Once set, take it out from the mold and place it on a cutting board.
  14. Cut the nougat into rectangular bars.


  1. Melt chocolate in a bain-marie.
  2. In another pan, bring the cream to a boil.
  3. Turn off the heat and add ⅓ of the cream to the melted chocolate.
  4. Once well mixed, add another ⅓ and mix again.
  5. When completely mixed, add the rest of the cream and mix.
  6. Add the butter and mix with a hand blender.

Swiss Meringue

  1. In a saucepan, add the egg whites and sugar and mix well over low heat, until the sugar is completely dissolved. The temperature cannot exceed 60º.
  2. Place in the mixer.
  3. Beat until it reaches the “parrot’s beak” point.
  4. Mix with chocolate.
  5. Pour into glasses and refrigerate.

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