Honey nougat
COURSE Content
Video lessons with step-by-step instructions
Recipe as a handy PDF download
List of all necessary equipment
Personal certificate upon completion of the course
Honey nougat
Honey nougat belongs to the fine art of confectionery: A smooth, delicately melting honey filling with cream and roasted almonds, enrobed in fine dark chocolate. The combination of nutty aroma, fine sweetness and elegant texture makes this specialty a classic with a timeless character.
In the course you will learn the professional production of honey nougat from scratch. You will learn how to boil sugar, honey and cream to the point, achieve the ideal roasting of the almonds, stabilize the mass correctly and cut and coat the product properly.
Step by step, a professional shows you what matters in terms of temperature control, timing and structure. This recipe allows you to work precisely with delicate ingredients such as honey and couverture, and offers a wonderful opportunity to combine fine confectionery craftsmanship with an efficient workflow.
Sweet and crunchy
Homemade honey nougat combines a delicate melt, nutty roasted aromas, and fine couverture chocolate.
Tips and tricks
An expert will show you every step of the way from the start of cooking to the perfect cut and shares her practical know-how with you.
Flexible and independent
Start whenever you want and learn at your own pace. Be ready for exquisite chocolate creations at any time.
Chantal Schweizer
With a lot of passion for craftsmanship and a fine sense of details, I am passionate about making products – to bring joy to others and myself. Creativity, team spirit and bringing my ideas to life are particularly important to me. At Richemont Craft School Lucerne, I have found a place where I can flourish – full of inspiration, knowledge and genuine craftsmanship. My life motto «Let your dreams be your wings» also accompanies me in my everyday work. The idea of a product that is perfectly created is what motivates me. And it is precisely this enthusiasm for the versatile world of confectionery that I want to pass on.
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