French Rose (chocolate) nougat

Extremely sweet. Improved on adding cocoa powder. Too sticky, might have only cooked to 134 instead of 135. Addition of cocoa helps with the stickiness, about 9-10T needed for while batch for rose chocolate nougat. But probably shouldn’t bother, the flavors don’t go well together.

What is the trehalose for? Continue reading

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Nut Brittle

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Total yum, very addictive. Will be even more yum with a more delicate crunch and smaller nut chunks. Also: What’s the difference if the butter is added with the sugars to caramelize or added after the caramelization happens? Butter browns at 150C but sugar reaches desired caramelization at around 185C. And yet the butter doesn’t burn. How curious…

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Green tea nougat

20121210-113918.jpgThese are really delicious. Store in chiller to keep almonds crunchy and fresh for a longer time. This recipe has a much higher proportion of glucose to sugar. I suspect that’s what makes it so hard to work with near the end, it becomes really stiff. In any case I’ve increased the GT powder by 20% below as compared to the original recipe and so can afford to replace some glucose with sugar. Here’s a useful resource for some nougat science. This current one is almost not sweet enough. I also decreased the nuts to 500 from 600.

Tips:
The sugar syrup will take really long to come to temp. At least 20 minutes. I placed the salt at the bottom, the glucose, water then the sugar in the middle. Ensure there’s a moat of water to protect the sugar from burning. You can then chuck the small pot onto a low/medium heat until the whole thing melts, then bring it to a vigorous bubble for at least 20 mins. In the meantime you can prepare the other ingredients. The mixture will become more viscous and the bubbling will slow down. I never got to 132C, the mixture caramelizes before that. At 112C it was soft ball, 120C it was firm ball.

Melting the butter a little first will help it incorporate faster.

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