Crispearls and ginger nougat

Callebaut chef Alexandre Bourdeaux took a close look at what makes the classic nougat so delicious and gave the highly popular sweet treat a spicy upgrade. The Salted Caramel Crispearls™, and delicately roasted pistachios and almonds in his recipe give the chewy delight some pleasantly crunchy accents and a whole new flavour dimension. But the real protagonist in this flavour story is the ginger that turns this nougat into a classic with a surprising twist.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Crispearls and ginger nougat

Ingredients Preparation
  • 105g
    egg white
  • 26g

Mix together.

  • 221g
  • 632g
  • 142g
    glucose syrup DE 40

Cook at 155°C and pour over the above mixture.

  • 489g

Heat up to 125°C and pour over the above mixture. Leave to cool.

  • 105g
    Roasted & blanched whole almonds
  • 105g
    roasted whole pistachios
  • 211g
    Cocoa butter
  • 158g
    ginger syrup

Mix in with the above mixture.

Arrange the nougat on a framed plate, stick wafer paper to it and leave to dry. Cut in rectangles.

Get in Touch