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Posted

I made a layer of strawberry caramel and a layer of Kerry's peanut butter in nougat-kind of like in a snickers bar. I cut into small rectangles placed half a roasted hazelnut on top, dipped in Manjari and I like it. Oh I did make a change-I used strawberry liqueur instead of water in the nougat. I will take a photo and post!

Posted

Manjari is a delicious 64% from Valrhona. Red fruity taste tones maybe even strawberry-ish. It is grown in Madagascar as said above and is a Criollo and trintario blend. It is beautiful and easy to use.

Strawberry caramel uses mostly pulp for the liquid. PM me for the recipe Amy!

Posted

I also noticed its whiteness!! I used organic natural pb! If I recall it was something like 125gr. The nougat started hardening fast so I did not mix it in thoroughly. I cooked it to 132C-is this too high?

It's been a while since I made this nougat - I seem to recall it stiffened pretty quickly when you added the PB. Might be worth seeing if taking the sugar syrup a few degrees lower makes a difference with the firmness.

  • 3 weeks later...
Posted

Did you post a recipe for this anywhere? It looks wonderful! Please send some samples or something! LOL!!!

pepperAnn

At my house, you get two choices for dinner:

TAKE IT or LEAVE IT!!!

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