Chocolate Nougat with Hazelnuts and Cherries

Recipe:

Prepare the fillings. Roast the nuts in the oven at 180°C (355 °F) for 5-6 minutes, take them out, remove the skins and let them cool. Mix with cherries and chocolate (if using a bar – cut it into small pieces).

Combine sugar, water and glucose syrup in a saucepan. Place on the stove and cook to 135°C (275°F) on the candy thermometer or to the soft ball test (if you drop the syrup in a cup of cold water, you will be able to form caramel into a soft ball).

Near the end of the syrup cooking, begin to whip the egg whites with the citric acid. Whip until more or less foamy, but not to the peaks. Without stopping the mixer, begin to add the syrup. Whisk until the meringue forms medium peaks.

Add the sifted cocoa powder and all the filling ingredients. Stir to distribute the additions.

Pour the mixture into a baking dish lined with parchment or foil and spread it out. It is easier to do this with hands greased with vegetable oil, as the mixture may stick to the skin.

Let the nougat set in the refrigerator for 6-8 hours. Slice and serve.

Store at room temperature in an airtight container.

Enjoy!