Hazelnut Nougatine Slivers

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Chocolate Hazelnut Nougatine Slivers

 

 

 

 

 

 

 

Yield: 50 to 60 Chocolate Bonbons

For the Hazelnut Nougatine Silvers:

Ingredients

  • 7 oz      American Almond® sliced filberts (hazelnuts)
  • 6 oz      Glucose or corn syrup
  • 6 oz      Pastry or patisserie fondant
  • 1/4 t      Salt
  • 1 oz      Unsalted butter
  • 32 oz    Barry Callebaut 811 or 835 NV bittersweet chocolate couverture for enrobing
  • American Almond® hazelnut brittle crunch as needed

Directions

  1. Toast the American Almond® sliced filberts until lightly golden and fragrant in a 350°F oven. Set aside.
  2. In a medium saucepan placed over an induction cooktop, melt and heat the glucose until it comes to a boil. Add the fondant without stirring.
  3. Cook to a golden honey color and remove it from heat.
  4. Immediately stir in sliced filberts, salt and butter until combined.
  5. Roll the nougatine out between two silicone baking mats to a thickness of approximately 1/8 inch. If the nougatine stiffens, reheat it in a 300°F oven until it is, once again, malleable.
  6. When cooled, break the nougatine into irregular-sized pieces.
  7. Enrobe the nougatine in the tempered Barry Callebaut bittersweet chocolate Imprint with a dipping fork. Decorate with American Almond® hazelnut brittle crunch.

Recipe courtesy of American Almond® – www.americanalmond.com