Chilli Chocolate Nougat

Instructions

1. 1

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Use a thermometer to ensure the chocolate reaches 45°C.

2. 2

   In a separate bowl, whisk together the sugar, golden syrup, honey, and caster sugar until well combined.

   Tip: Use a digital scale for accurate measurements.

3. 3

   In a separate bowl, whisk together the egg whites, salt, and baking soda until stiff peaks form.

   Tip: Be careful not to overbeat the egg whites.

4. 4

   Add the grapeseed oil, lemon juice, pistachio meal, and poppy seeds to the egg white mixture and whisk until well combined.

   Tip: Fold gently to avoid deflating the mixture.

5. 5

   Gradually pour the sugar mixture into the egg mixture and fold until well combined.

   Tip: Be patient and take your time to ensure the mixture is smooth and creamy.

6. 6

   Add the melted chocolate to the mixture and fold until well combined.

   Tip: Use a spatula to scrape the sides and bottom of the bowl.

7. 7

   Fold in the chopped pistachios.

   Tip: Use a spatula to gently fold the mixture and avoid breaking the pistachios.

8. 8

   Pour the mixture onto a greased surface and smooth out to form a rectangle.

   Tip: Use a spatula to spread the mixture evenly.

9. 9

   Refrigerate for at least 30 minutes to set.

   Tip: Cut into desired shape and size after refrigeration.

10. 10

    Cut the nougat into desired shape and size.

    Tip: Use a sharp knife and a cutting board to avoid accidents.

11. 11

    Store the nougat in an airtight container in the refrigerator for up to 5 days.

    Tip: Let the nougat come to room temperature before serving.