Nuts & Chocolate … Feast

moisten the casserole dish with water (this way the cling film does not slip) and then line it generously with cling film (must be sealed at the top afterwards) - cut the baking wafers exactly to the inside dimensions of the form and cover the base completely with them

Prepare, weigh and provide all ingredients ...

Heat the honey, sugar and water and let it simmer vigorously for 5 minutes - while the honey is simmering, the egg white should be beaten (see below) ...

Separate the eggs - beat the egg whites stiffly in the food processor (if someone should only prepare half the mixture, then a preparation like digger56 is recommended for chocolate and nut nougat, since the preparation of 1 egg white in the food processor does not work so well ... )

when the protein is already well stiff, add the sugar spoon by spoon and continue beating - the protein must be VERY STRONG and shiny!

Now slowly stir the boiling honey and sugar mass into the protein mass in a very fine stream while continuing to stir - continue beating vigorously for at least 5 minutes - then add the chocolate powder spoon by spoon and keep stirring

If you use a food processor with a stainless steel bowl, like me, then this is ideal because it keeps the temperature well (the mass does not cool down so quickly and is therefore easier to process) if you don't have it, you should put the mass in a well-heated one Transfer the metal bowl and work in the nuts immediately (work quickly!)

then immediately pour the mixture into the prepared form - press the mixture firmly into the corners (if necessary moisten your hands and work with your fingers) - cover the top with a second layer of wafers and then close the cling film well - everything evenly again press into the mold - leave to cool overnight in a cool place

9 ...... open the foil at the top and put a large piece of baking paper and a board on top - now turn everything over and first remove the mold and then remove the cling film - cut the mixture into 2 pieces with the electric knife (heat the knife beforehand in hot water then it's easier!)

Now wrap both parts in the baking paper and let them dry in a moderately cool and airy place for about 6 weeks .... this is how the corresponding consistency and the great taste develop! .... a hard time for everyone with a sweet tooth (laughs) but it's worth it ....

11 .... his CHOCOLATE NUT NOUGAT (TORRONE) was the template for my creation .... the thing tastes devilishly good .... whether I can last 6 weeks without snacking we'll see ... and how many kilos I'll have more after that, I'd rather not know (laughs) .....