Chocolate nougat
Instructions
Toast the nuts and remove the skin.
Whip egg whites until foamy.
On fire dissolve 40 g sugar 40 g of water.
When it becomes chopped chocolate syrup combine and dissolve it.
In a saucepan Cook the honey over low heat until a drop poured into cold water crystallizes.
To caramelize the remaining sugar with 1/2 glass of water and incorporate it with honey.
Combine egg whites, stir chocolate and hazelnuts.
Pour mixture over wafers forming a layer of 1.
5 cm and cover with other hosts.
Cool.
