Chocolate iced nougat

Ingredients

For 4 servings

• •250 g 250 g Chocolate black
• •50 g 50 g Ice sugar
• •200 g 200 g Sugar in pieces
• •5 5 Extra-fresh eggs
• •125 g 125 g Soft butter
• •140 g 140 g candied orange bark
• •40 40 Walnut kernels
• •1 1 spoon. Soup juices
• •1 1 spoon. Soup oil
• •1 pincée 1 pinch Salt

Method

1. 1.Put the sugar pieces in a small saucepan with 2 spoons. water soup and lemon juice. Cook over low heat without stirring until a light toffee is obtained. Dip the walnut kernels in this caramel one by one. Place them on an oiled plate as you go. Let harden and take off with a spatula. Book.
2. 2.Break the chocolate into pieces. Melt them and incorporate the ice sugar. Smooth it. When the preparation is homogeneous, add egg yolks and then softened butter, whisk well. Add 100 g of candied orange bark and coarsely crushed walnut kernels (reserve a few for finishing).
3. 3.Mount the white eggs in very firm snow with 1 pinch of salt. Incorporate them delicately into the preparation. Pour into a non-stick cake mould. Reserve at least 6 hours in the freezer (or until the next day).
4. 4.Demolize at the last moment. Serve decorated with reserved caramelized walnut kernels and remaining candied bark.