AL HALABY EST. for Trading

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Chocolate Nougat

500g white sugar
250g liquid glucose
2 Tablespoons cocoa powder
275ml water
2 egg whites
125g almonds - roasted
Rice paper

Roast the almonds in the oven or in the microwave. Cut them into quarters. Line a Swiss roll tin with rice paper. Beat the egg whites till stiff Dissolve the sugar, cocoa and glucose in the water over a low heat. Then bring the mixture to the boil to 118 degrees or to softball stage. Pour the boiled mixture slowly over the egg whites, beating constantly. As it thickens add the roasted almonds and pour the mixture into the prepared tin. Cover the mixture with rice paper and press down with a wooden chopping board. Leave to set overnight. Cut into squares and wrap in wax paper.






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