Love nougat? You are not alone, I can eat a bar of nougat just in itself, without anything else on the side and without shame. Nougat has been with us for very long time, it is one of the oldest fancy treats. Besides marcipan, it was the other dessert, nobility used to pamper themselves with.

Nougat stayed with us, and now it is available for everyone, and became relatively cheap. The reason for that is simple. We eat more of it, seconly because it is made with the hated palmoil. If you want to avoid that ingredient (what besides me many orangutans and so in general nature also thank you very much), you can go for more expensive nougat or make it yourself. Here is one recipe if you choose to the second option.

Ingredients

200 g roasted hazelnuts

65 g caramel

65 g icing sugar

Make a simple caramel (melt sugar very slowly on a pan, without stirring it). Pour out the caramel on a baking paper, wait until it settles, break it into smaller pieces.

Roast the hazelnuts on 160 degrees for about 10 minutes.

Mix all three ingredients in a blender.

60 g FAIRTRADE dark chocolate, tempered

30 g FAIRTRADE cacao butter, tempered

Mix the two ingredients, heat up in a bowl over water bath to 45 degrees, then cool it into 28, then heat up to 32. You would probably need a thermometer, but it is very useful in a kitchen anyway, so buy one. Why do we temper cacao butter (and therefore chocolate)? Because we want to stabilize the cacao butter (especially the form V). Add these to the blender, and mix all the ingredients very well. Let it sit. Later on use it as you please (eat it with a spoon?).