Chocolate, Pistachios & Almonds Nougat
Ingredients 
*For 2 nougats of approximately 500g.
380g Glucose*
360g Sugar
125g Water
75g Aquafaba (legummes water)*
¼ teaspoon of Cream of Tartar*
1 teaspoon of Vanilla essence*
28g Dark chocolate
70g Roasted pistachios
70g Roastead almonds
200g Tempered chocolate*
Directions
1.Put the glucose, the sugar and the water in a pot. Don't stir.
2.Boil until 130ºC are reached. (Approximately 12 minutes from the moment it starts boiling). It's advisable the use of a thermometer, because reaching this temperature is indispensable.
3.Filter the liquid from a jar of legummes, "aquafaba". Put in in a bowl, together with the cream of tartar.
4.When the syrup is reaching the desired temperature, start beating the aquafaba. Do so until it gets a firm white color. Click HERE to see how it should look!
5.Once the syrup has reached the temperature, remove from the fire and let all the bubbles disappear before adding it to the aquafaba.
6.Pour over the aquafaba with a thin thread next to the side of the bowl, while beating. Click HERE to see how it's done!
7.Keep beating until cool. So that when you touch the bowl, it's at room temperature.
8.Add the vanilla essence in.
9.Replace the whisk with a spatula.
10.Melt the chocolate and add it into the mix. Add the pistachios and the almonds. Stir all the ingredients until properly mixed.
11.Cover the nougat moulds with baking paper and powdered sugar.
12.Pour the mix in the moulds and leave it at room temperature until it hardens, the most advisable is 24 hours.
For the Coating.
1.Once the nougat is hard, temper the chocolate.*
2.Spread the chocolate over an acetate sheet, leave it cool shortly without letting it solidfy. Place the nougat over on the sheet and cut the chocolate following the nougat outline.
3.Leave it to cool completely. In the meanwhile, prepare a second acetate sheet with chocolate.
4.Remove the nougat from the acetate sheet carefully and repeat the same process on the other side. Click HERE to see how to do it!
5. Decorate it to your liking.
*If you don't have a machine with strong enough whisks, you may encounter some problems when pouring the syrup. The best alternative is this: Cook the syrup in a big pot, once the temperature is reached, wait until all the bubles have disappeared and then add the aquafaba, already beaten with the tartar cream and the vanilla. Using a spoon, mix strongly until it cools down and you get a thick mixture. Add in the melted chocolate, the pistachios and the almonds. Integrate all properly and pour into the moulds.
*It's very important for the syrup to be at 130ºC, else, the nougat'll be too soft. That's why, in this recipe, it's essential to use a pastry thermometer. These are thermometer that can register temperatures over the 100ºC. We can find them in specialty stores, tableware shops and malls.
*Be careful with the vanilla essence, some may contain traces of milk.
*The glucose can be found in specialty stores and online.
*The cream of tartar can be foun in herbalists and specialty shops. It can be replaced with half teaspoon of apple vinegar.
*For this recipe we have tempered the chocolate. If you find this troublesome, you may coat the nougat with normal melted chocolate. Keep in mind, however, the softness of the chocolate when at room temperature and how easily it'll melt when in contact with your fingers.
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