Ok, my resturant season is coming to a close (we're only open 5 months/yr) so now i'm planning my winter hobby and it's chocolate makin( i do it every christmas for craft sales ) i can't open a buisness front yet,there isn't enough interest in artisanal chocolate making to sustain it. But my company is getting it's name slowly through the right circles so who knows maybe one day. Well anyway i want or need to make nougat ( it's a personal hill i must over come) and i want to be able to add this to my list of products i will sell this year chocolate dipped nougat and it uses up egg whites i've accumulated this year from all the ice cream i've made at the resturant.Now my question is every time i make it it turns an unslightly brown colour. I've used many different recipes from many very reliable sources and checked my temperatures accuratly. it tastes great, beautiful texture but not at all the colour i would expect. now i've read that using honey which has a lower boiling point can cause it to darken. my recipes use honey, i love the taste or honey in nouget i just didn't think it should get this dark. I'm sure with all the talented sugar artists out there, there should be some one out there who can help me either with a better recipe or letting me in on something i should or shouldn't be doing or adding. So i thought i would start to work on this before fall. Anyone out there that could help?
post #1 of 10
8/16/07 at 10:14pm