combination of the different ingredients The sliced almonds are crucial to the recipe The reason we use sliced almonds as opposed to other nuts like pecans or hazelnuts is that we roll out the nougatine to the thickness of the nuts The result with sliced almonds is a very thin and easy-to-eat crisp that works very well as a garnish or special layer in a composed dessert (like the Chocolate Mousse Cake in a Glass) because you can cut right through it Another reason why we use almonds is that their flavor is not domineering When the nougatine crisps are combined with chocolate, for example, the almonds won’t interfere with the taste of the chocolate The butter is here primarily for taste—no fat can replace the taste of butter The sugar makes crisps turn crispier, and the cocoa powder offsets the sweetness and adds a wonderful chocolaty dimension Pectin is used in this recipe to absorb the liquid in the milk and corn syrup Pectin is a gelling agent extracted from citrus peel but also from other fruits like apples, apricots, or cherries When it comes into contact with water it absorbs and retains it A small amount goes a long way Corn syrup prevents the crisp from crystallizing while the water contained in the milk and corn syrup is absorbed by the pectin INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Cocoa powder | 5 grams | 1 tablespoon Whole milk (3.5% ... chocolate, for example, the almonds won’t interfere with the taste of the chocolate The butter is here primarily for taste—no fat can replace the taste of butter The sugar makes crisps turn crispier, and the cocoa powder offsets... layer in a composed dessert (like the Chocolate Mousse Cake in a Glass) because you can cut right through it Another reason why we use almonds is that their flavor is not domineering When the nougatine crisps are combined with... crisps turn crispier, and the cocoa powder offsets the sweetness and adds a wonderful chocolaty dimension Pectin is used in this recipe to absorb the liquid in the milk and corn syrup Pectin is a gelling agent