Chocolate Almond Nougatine, a little technical but worth it

THESE glorious little sweet almond bites are incredibly addictive. They are a little technical to make but the rewards are well worth it – just be sure not to overcook your caramel.

Ingredients: Makes 10-12

120g Flaked Almonds (toasted in the oven) 215g Caster Sugar

150g Dark Chocolate

10g Coco Nibs (optional) Greaseproof paper OR silicon matt

Cutters

Rolling pin

Method

Pre heat oven Gas 4/180/fan 160c. First toast off the flaked almonds on a baking tray – around 180c for 6-7 minutes.

In a medium sized pan on a medium heat start by adding ¼ of the sugar and allow it to turn to a light caramel – then add another 1/4 , do the same again until you add the final ¼ of sugar.

Once all the sugar is incorporated and a light caramel has formed mix in the toasted almonds quickly.

Pour this onto a sheet of greaseproof paper or silicone matt. Place another sheet on top of the mix and roll out until around ½ cm thick. Allow to sit for 15-20 seconds and peel back a small part of the greaseproof paper – if it sticks leave it for another 10 seconds. Once the paper comes away without sticking cut out shapes pressing firmly on the almond mix – continue until the whole mix is cut and allow to cool. Once cool snap out the shapes.

Melt the chocolate over a pan of simmering water or in the microwave until just melted. Dip each one in and allow to cool on a wire rack.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book. Twitter @Chefgtownsend

Instagram- @chef.g.townsend

PHOTOGRAPH: ALAN DONALDSON