Chocolate nougat with gianduja

Cook sugar and water to 118C / 245F, covered for the first five minutes.

Add the nuts over medium-high heat and stir constantly; the sugar crystallizes and coats each nut.

With the food processor already running, drop in the caramelized nuts and process into praline; the longer it processes the thinner it gets.

Rewarm the tempered chocolate (to 29) and mix in the room-temperature praline to make gianduja. Set aside.

Cook the sugar; when it reaches 120C / 250F start cooking the honey on full heat. Meanwhile whip the egg whites on medium-low.

Pour in the honey at 130C / 266F, then the sugar at 145C / 293F, and keep beating on medium a few minutes more.

Swap the whisk for the paddle. With oiled utensils, add the warm gianduja to the still-hot meringue and combine; throw in the warm nuts and mix a few seconds.

Transfer the hot nougat at once onto a baking tray lined with wafer paper, glossy side down. Cool completely before cutting.