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Step 8Chocolate
The easiest way to melt the chocolate is likely to use the double boiler method. Put an inch or so of water in a large saucepan. Heat this water to boiling. Put your chocolate in a metal or glass bowl that can sit on top of the saucepan (without touching the water). Stir the chocolate around as it melts until it's uniform.
Ideally you would temper the chocolate as well. This would give your chocolate a nicer shine and snap when broken and would allow it to stand up to room temperatures longer. In this case, I was impatient, and since the nougat was somewhat shapeless, I was less concerned about appearance than taste testing.
After the chocolate is melted, coat the nougat/caramel pieces completely. This can be done by just dropping them in the melting chocolate and then lifting them out onto a baking sheet, or if the nougat is firm enough they could be carefully dipped on one side, allow that chocolate to set, then dip the other side, or you can just pour melted chocolate over the pieces on a pan.
We elected to drop the pieces into the chocolate, cover, and scoop them out with two forks.
Ideally you would temper the chocolate as well. This would give your chocolate a nicer shine and snap when broken and would allow it to stand up to room temperatures longer. In this case, I was impatient, and since the nougat was somewhat shapeless, I was less concerned about appearance than taste testing.
After the chocolate is melted, coat the nougat/caramel pieces completely. This can be done by just dropping them in the melting chocolate and then lifting them out onto a baking sheet, or if the nougat is firm enough they could be carefully dipped on one side, allow that chocolate to set, then dip the other side, or you can just pour melted chocolate over the pieces on a pan.
We elected to drop the pieces into the chocolate, cover, and scoop them out with two forks.
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