Coated Nougat Marshmallow Bars

Bring the cream and the invert sugar to a boil. Pour the boiling mixture in several additions onto the melted ILLANKA 63% couverture. Use a rubber spatula to stir in the middle to create a glossy mixture with an elastic core, signifying the start of the emulsion process. Preserve this texture throughout. Process with an immersion blender to perfect the emulsion. As soon as the ganache reaches approximately 35-40°C (95-104°F), add the diced butter. Pour into a frame.

Roast the chopped almonds at 150°C (302°F) for around 15 minutes. Weigh out the powdered gelatin and add the smaller quantity of chilled water to soften it. Cook the invert sugar, sugar and water to 108°C (226°F). Pour the cooked sugar syrup onto the honey in a mixing bowl. Melt the softened gelatin in a microwave and pour onto the hot sugar. Beat until the mixture reaches the ribbon stage. When the marshmallow is warm and slightly liquid, fold in the nuts and immediately pour into a frame at 35-40°C (95-104°F).

Coat an acetate sheet with tempered ILLANKA 63% couverture. Place a 34 x 34 x 1cm ganache frame on top of the coated acetate sheet and pour in the marshmallow preparation. Leave to set for 30 minutes. Pour the ganache onto the marshmallow at around 35°C (95°F). Leave to set for 24-36 hours at 17°C (63°F) and 60% humidity. When the marshmallow and ganache have set, cut out 8.5 x 8.5cm squares.