Chocolate-Dipped Almond-Honey Nougat Bites

By John Csukor, Contributing Editor

Whats wrapped up in a little blissful bite of chocolate and nuts that captivates so many consumers worldwide? So many people feel that a venerable premium chocolate is elevated and brought to the next level by adding nuts, especially almonds. There is statistical proof of this: According to a 2010 global chocolate study conducted by the Sterling-Rice Group, Boulder, CO, 74% of consumers worldwide think chocolate with almonds is tastier, and confectioners are taking note.

My culinary team set out to create a candy concept that would be delectable, enticing and provocative, but recognizable and heartwarming at the same time. Here is where we landed: a natural, handmade, roasted-almond and honey nougat coated in bittersweet premium 80% cacao chocolate.

Many professionals at food-industry events have tasted this nutty confection (it was shown at the Almond Board of California booth at the 2011 IFT) and its pleasing balance in flavor from the roasted almonds, the floral honey and the dark-chocolate shell. The inclusion of whole almonds also adds the visual cue of premium"a goal of many manufacturerswhen biting into the product.

If this handmade candy were to ramp-up for production, however, we would need a few changes to be market-ready with a commercial formula. High-volume production requires a lot of skill and technical ability, as well as excellent atmospheric control. Also, our nougat had to have a longer shelf life with improved stability, so we replaced our egg white with gelatin.

Humidity and warm temperatures are enemies of fine confections and chocolates. The environmental temperature is critical to the chocolate enrobing portion of the build. The production facilities of a premium chocolatier should fluctuate no more than 10°Fnever rising above 70°F and ideally ranging between 65° and 70°F.

We realized that our goal of maintaining quality through commercialization was entirely possible. Because we allowed ourselves premium ingredients in the nougat, we could also logically coat with a premium chocolate; this would be an upscale product and priced accordingly.

Recipe:

Ingredients

150 grams clover honey

1/8 teaspoon vanilla beans

2 egg whites

200 grams granulated sugar

100 grams lite corn syrup

2 tablespoons water

270 grams almond meal

100 grams whole, blanched almonds

About 1.5 kg* 80% cacao chocolate, tempered

Procedure: Heat honey and vanilla beans over a double boiler on medium-high to 240°F. Whip egg whites to stiff peaks. Combine sugar, corn syrup and water in a heavy-bottomed saucepan and heat on high to 340°F. Once honey comes to temperature, remove the vanilla beans and slowly add honey to the egg whites while whipping. When incorporated, move to a standup mixer and whip on high until mixture begins to pull from the sides of the bowl. Once sugar mixture reaches 340°F, slowly add to honey and egg whites while whipping on high. Add almond meal in three stages, mixing well after each addition; whip for 15 minutes. Fold in the almonds and allow them to roast in the nougat for 10 minutes. Deposit in bite-sized clusters onto wax paper and cool completely. To coat, melt about 1.2 kg of the chocolate to 115°F in the microwave in a plastic, microwave-safe bowl. Use full power, heating for 30 seconds at a time and then stirring, until fully melted. Add the remaining solid chocolate (roughly 300 grams) to the melted chocolate and stir. Continue stirring until the temperature reaches 88° to 90°F. Dip the clusters into the chocolate and cool on wax paper. Once set, store covered in a cool, dry place, ideally between 65° and 70°F.

* A high volume of chocolate is needed to completely submerge for coating.

Formula:

Ingredient                                         % by Weight

Almond meal                                                    31%

Sugar, granulated                                               23%

Honey, clover                                                    18%

Whole almonds, blanched                                    11%

Corn syrup, 42/43 DE                                         11%

Water                                                                  3%

Gelatin, 120 bloom, 5.5 to 6.5 pH                          2%

Vanilla bean, ground                                             1%

Total:                                                             100%

80% cacao chocolate, tempered

Procedure: Using a batch-type vacuum cooking and mixing machine with cooling table, combine the sugar, corn syrup, water and gelatin on slow stir, heating to 340°F with a 15-minute dwell. Add the honey, stirring to incorporate. Add the almonds and allow them to roast in the hot nougat for 8 to 10 minutes. Reduce steam temperature to 194°F, then and add ground almonds and vanilla. Switch to the paddle to incorporate air and assist in cooling to 195° to 200°F. Deposit nougat in roughly 1-in. by 1-in. drops onto the cooling table. Move to a cooling tunnel until it reaches 70°F. Using a commercial batch-type tempering system, in the melting tank, liquefy the chocolate and pump to the tempering tank; bring to 88° to 90°C. Dip clusters to fully enrobe, and cool to 65° to 70°F for packaging, transport and storage.

John Csukor is president/CEO of KOR Food Innovation, Ashland, VA. He is the resident culinary expert" for the Almond Board of California, Modesto, and is a member of the Research Chefs Association. Chef Richard Cusick, CEPC, technical advisor, Chocolate Academy, Barry Callebaut, Chicago, provided technical assistance for this article.