The broken ganache

Soon as I got home I through on my apron and began making nougatine. Nougatine is a mixture of caramelized sugar and almonds. In Switzerland they are known for taking thin layers of nougatine and shaping them into egg shapes and filling them with little chocolates. I need to build my skills up to that. The recipe seemed easy enough but I don’t think I let the sugar caramelized enough. It was light golden in color – but I should have waited until it turned a medium golden brown. I was afraid it was going to burn since it continues to cook after taking it off the stove. The flavor is pleasant enough but I would like a little more caramelization, and I should have rolled it out thinner.

Since the kitchen was too warm to start chocolates I decided to make Limoncello lollipops. Or shall I say lolliflops! Since they didn’t come out quite as excepted. It started to caramelize as it reached 300F so I took it off the stove a little too early. They didn’t harden as expected. It also needed a little more flavor, the recipe only called for a teaspoon of flavor but I think it needed a tablespoon since you could barely taste the Limoncello. I need to make both again.

I am posting the photos of the steps below, since the last time it seemed helpful to a fellow blogger! Geni from her blog sweetandcrumby.com

Until tomorrow!

Swiss Nougatine

Nougatine

Limoncello lollipop

Limoncello Lollipops