Chocolate nougat

Ingredients:

• 225 g dark chocolate, finely chopped
• 3 whites from large eggs, room temperature
• 1/4 teaspoon salt
• 2.75 cups corn syrup
• 1.3 cups granulated sugar
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1.5 cups of roasted nuts of your choice
• 900 g of chocolate glaze for coating

Preparation:

1. Prepare a 22x22 cm pan by lining it with foil and spraying it with non-stick cooking spray. For a thinner nougat, use a 22x33 cm pan.
2. Melt the chocolate in the microwave, stirring every 30 seconds to prevent it from overheating. Then let it cool to room temperature.
3. Place the egg whites and salt in the bowl of a large stand mixer that has been thoroughly washed and dried.
   
   
   If there is any fat residue in the bowl or on the whisk, the whites will not beat well.
4. In a large saucepan over medium heat, combine the corn syrup, sugar, and water. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to remove any sugar crystals. Insert a candy thermometer and cook the syrup, without stirring, until it reaches 110°C (220°F).
5. When the temperature reaches 110°C, begin whipping the egg whites with a mixer fitted with a whisk attachment. Whip until stiff peaks form. Ideally, this should be reached simultaneously with the syrup reaching 116°C, but if the egg whites form stiff peaks before the syrup is ready, turn off the mixer. Replace the whisk attachment with the paddle attachment.
6. When the syrup reaches 250°F (116°C), remove the saucepan from the heat and carefully pour about 3/4 cup of the hot syrup into a large measuring cup. Return the saucepan to the heat to continue heating.
7. Turn mixer speed to low and slowly and carefully pour 3/4 cup syrup into egg whites.
8. Continue beating the whites on medium-low speed while preparing the remaining syrup, which should reach 138°C (275°F).
9. Pour the remaining syrup into a large measuring cup with a spout—this makes pouring much easier and safer. With the mixer running, slowly pour in the hot syrup.
   
   
   Be very careful: You can burn yourself with syrup.
10. Once the sugar is thoroughly mixed into the mixture, turn off the mixer. Pour in the melted chocolate and vanilla extract and mix thoroughly with a rubber spatula. If you want to add nuts or dried fruit, do so last and then mix everything together. The mixture will be thick and sticky.
11. Place the mixture into the prepared pan. Let it sit at room temperature for a few hours. At this temperature, the nougat will remain soft and airy, so to ensure smooth cutting, refrigerate it first until it hardens. Use a large, sharp chef's knife to cut. If the nougat is too sticky, rinse the knife with hot water before cutting.
    
    

    To cover the nougat with chocolate glaze:

    
    Melt the chocolate glaze in the microwave, stirring every 30 seconds. Cut the cooled nougat into small squares or bars. Line a work surface with waxed or parchment paper. Using a metal spatula, spread a thin layer of glaze onto the bottom of each bar, then place it coated-side down on the work surface until set. This bottom layer of chocolate will give the nougat a little firmness for dipping into the glaze. Once set, dip the nougat into the chocolate and remove it using glazing utensils. Let any excess glaze drip off, run the bottom of the nougat around the edge of the bowl, and place the finished bar on waxed paper to set completely. The nougat can then be stored and served at room temperature.