1. Roast the hazelnuts and almonds at 160°C for 15mins, or until golden-brown, then keep warm.
2. Create a dusting mixture by combining the cornstarch and icing sugar.
3. Stack 5 large frames, adhering them with couverture, and place on a tray lined with a Silpat mat.
4. Dust the frames and mat with the dusting mixture.
5. Boil the sugar (A), glucose and water over high heat to 170°C.
6. When the sugar mixture reaches 110°C, begin whipping the egg whites and cream of tartar on medium speed.
7. Once the meringue reaches medium to firm peaks, add the sugar (B)
8. When the sugar syrup reaches 130°C, begin boiling the honey over high heat.
9. When the honey reaches 130°C, add it to the meringue.
10. Once the syrup reaches 170°C, add it to the meringue.
11. When the meringue reaches a hardball consistency, swap the whisk for a paddle attachment. Add the cocoa butter, warm hazelnuts, almonds and pistachios and mix to incorporate.
12. Press the mixture into the prepared frames.
13. Place a Silpat mat on top and flatten with a rolling pin.
14. Cool at room temperature.
15. Temper the dark chocolate by placing it into a microwave-safe plastic bowl, and heat in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
16. Spread tempered dark couverture over one side of the nougat, and work it back and forth to overcrystallise. Then, repeat this process to coat the other side.
17. Cut with a serrated edged knife, cut into 24 bars, wiping the knife after each cut.
18. Spread tempered dark chocolate over the lignes structure sheet, and place the cut nougat, chocolate side down, onto the sheet.
19. Once the chocolate sets, cut around the nougat bar and release it from the structure sheet.
20. Wrap in cellophane.

NOTES:

• Only add the nuts when the nougat is at the required consistency. To evaporate more moisture from the nougat, heat the bowl with a paint stripper or torch. Wrap the nougat as soon as it cools as it is affected by moisture in the atmosphere.
• Store wrapped in airtight packaging at room temperature for up to 4 months.

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