MSK Ingredients


Call us on 01246 412211 or send an email

Home / Virtual-kitchen / Chocolate, Cinnamon and Cherry Nougat

Chocolate, Cinnamon and Cherry Nougat

Posted by in Recipes on December 02, 2013 . 0 Comments.
?php echo $title; ?>

Christmassy petit fours ideas to add to the festivity.


  • 50ml Water
  • 10 g Hyfoamer
  • 80g Sugar
  • 280g Sugar
  • 100ml Water
  • 360g Glucose Syrup
  • 60g Melted Dark Chocolate 65%
  • 4-5 drops Cinnamon Cream Heat stable Concentrate
  • 50g Sour Cherry Freeze Dried Granulates


Dissolve hy-foamer in the 50ml water and add the sugar

Place the hy-foamer solution on the machine and beat to a stiff foam at high speed

Place the sugar, water and glucose into a large pan and boil to 145ºC

Slowly pour the boiled sugar mixture onto the hy-foamer foam and continue beating at low speed

Add the melted chocolate, cinnamon flavouring and cherry pieces

Do not over mix

Remove from machine and spread onto silicone paper dusted with non dissolving sugar and allow to cool

Cut and serve as desired


Leave a Comment

Leave a Reply

* Name:
* E-mail: (Not Published)
   Website: (Site url with http://)
* Comment:
Verification code:

Related Products: (4)