GRiker

Thanks for those tips!

Thanks for sharing again! It's on my list. So you kept the pan you would pour on hot in the oven until you needed it. Any other tips for making?

I used the Nougat Montelimar recipe from Notter's The Art of the Chocolatier. Mostly because it calls for all liquid egg white. I think Greweling calls for powdered egg white - which we didn't have on hand at the workshop. I was very careful to heat all the ingredients as specified. I figure that temperature of the syrup would have a very large influence on the feel of the nougat. Rodney lent his expertise to the making at the workshop. As it was mixing, he felt it wasn't "dry" enough and used a heat gun to heat the side of the KA bowl. I didn't have that kind of eye so didn't heat it more during the mixing. I would say this second batch was a bit softer than the first, but still firm enough. Notter says to mix "on low speed until it cools, about 20 minutes." I was probably mixing on medium-low. I did count how long I mixed and it was about 16 - 17 minutes until the bottom of the bowl was only warm to the touch and not hot. I used my bread hook for just a bit to mix in the inclusions without breaking too many of them. I didn't want to knead them in like I did at the workshop where we couldn't find anything besides the whip and didn't want to ruin anything. The nougat was very sticky which made it difficult to work with. The second batch was less sticky.

It was interesting that the cranberry flavor infused into all the nougat making it taste overall very fruity. Good but not what I was expecting. Think I’ll try chocolate next!

@curls walked me through nougat at the eGullet Workshop - thanks again! Got around to making some on my own this week. Happy with how it turned out. Inclusions are dried cranberries, roasted pistachios, almonds and hazelnuts.

I'm wanting to email Robyn from St. Croix chocolates. She gave a correction to her email address listed in the workshop booklet but I didn't write it down. Will someone who did PM me her updated email? Thank you!

https://kristagilbert.com/davenport-soft-peanut-brittle-recipe/ Posting the recipe here.

Me too! Love this so much. Butterfinger is one of the few candy bars I still occasionally eat because I love the peanut butter insides. Now, if I could just make this myself... If I remember correctly @Kerry Beal made this one using "The Davenport Soft Peanut Brittle Recipe" from our workshop booklet. Am I remembering right? Any tips on how to successfully make these using the recipe in our booklet?

It’s white.

Me neither! Thanks! I’ve tried to make nougat before but it just didn’t come out right. I mentioned that I had not been successful and Donna walked me through it with some help from Rodney. It did taste as good as it looks!

Got some pictures posted. Someone please post the group picture! Loved my first eG workshop! A highlight was meeting wonderful people and coming together to support and encourage each other. I especially was touched by watching the way those who have chosen chocolate as a profession leaned on and commiserated with each other. I was grateful for those willing to support and teach me. Never would have made nougat without @curls or PdF without @Kerry Beal. Thanks for your encouragements and hand holding. It was fun to meet in person those I've only met on this forum and to meet so many others. Thank you everyone for a fun learning experience.