Allowing this nougat to dry for a few days will create a delicious lightness.
- 450 gm roasted hazelnuts
- 4 sheets confectioner's rice paper (see note)
- 570 gm caster sugar
- 345 gm mild-flavoured honey
- 180 gm liquid glucose
- 3 eggwhites
- 120 gm dark chocolate (53%-66% cocoa solids), melted
- 1Preheat oven to 100°C. Place hazelnuts on an oven tray and warm in oven.
- 2Line a 20cm x 30cm lamington tin with plastic wrap and line base with confectioner's paper.
- 3Combine sugar, honey, glucose and 100ml water in a saucepan over medium heat and stir to dissolve sugar, then increase heat to medium-high. When sugar mixture reaches 120°C on a sugar thermometer (6-10 minutes), start whisking eggwhite in an electric mixer on medium speed. Continue cooking sugar mixture until it reaches 135°C. Eggwhite should be firm; if not, increase speed. When firm peaks form, pour sugar syrup into eggwhite in a thin, steady stream. Continue whisking until mixture is smooth, glossy and puffed (4 minutes).
- 4Fold warm nuts through mixture, then swirl in chocolate until just marbled (take care not to overmix; 3 or 4 folds should be enough). Transfer to prepared tin, smooth with a wet palette knife and top with remaining confectioner's paper. Cool completely in tin until firm (3-4 hours). Turn out and cut into squares with a serrated knife to serve. Nougat will keep in an airtight container for 3 days.
Confectioner's rice paper (not to be confused with Asian rice paper) is available from select delicatessens.
Drink suggestion: Hazelnut liqueur. Drink suggestion by Max Allen.