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Recipe Step by Step
465g whipping cream
85g invert sugar
690g ILLANKA 63%
160g european butter
Pour the boiling mixture in several additions onto the melted ILLANKA 63% couverture.
Use a rubber spatula to stir in the middle to create a glossy mixture with an elastic core, signifying the start of the emulsion process. Preserve this texture throughout.
Process with an immersion blender to perfect the emulsion. As soon as the ganache reaches approximately 35-40°C (95-104°F), add the diced butter. Pour into a frame.
40g invert sugar
11g powdered gelatin
20g almonds (chopped)
20g pistachios (chopped)
Weigh out the powdered gelatin and add the smaller quantity of chilled water to soften it.
Cook the invert sugar, sugar and water to 108°C (226°F).
Pour the cooked sugar syrup onto the honey in a mixing bowl. Melt the softened gelatin in a microwave and pour onto the hot sugar.
Beat until the mixture reaches the ribbon stage. When the marshmallow is warm and slightly liquid, fold in the nuts and immediately pour into a frame at 35-40°C (95-104°F).
Coated Nougat Marshmallow Barst
1405g ILLANKA 63%
360g Nougat marshmallow
Place a 34 x 34 x 1cm ganache frame on top of the coated acetate sheet and pour in the marshmallow preparation. Leave to set for 30 minutes.
Pour the ganache onto the marshmallow at around 35°C (95°F). Leave to set for 24-36 hours at 17°C (63°F) and 60% humidity. When the marshmallow and ganache have set, cut out 8.5 x 8.5cm squares.
Assembly and finishing
Coat the bars with ILLANKA 63% couverture with the blower tilted and on high to create a wave effect. Decorate the bars by sprinkling with a thin line of chopped pistachios and almonds. Leave to set at 17°C (63°F).