This week we made aerated candies and confections. The menu featured Marshmallows (w/o egg whites), Nougat de Montelimar and Chocolate Nougat. The Marshmallows were a bit easier than last week, less time. Chef Sean made some of the marshmallows into s;mo The nougats were a bit of a challenge. The timing is crucial. On our chocolate nougats, I was melting sugar, melting honey and toasting nuts all at the same time. I'm not sure how I wound up with all of those tasks. As a result, my sugar was a to dark. Thankfully we had time to melt more sugar. The nougats were good. A little hard but good. Another group in class made great chocolate nougats. I wish I watched what they did! Our Nougat de Montelimar, on the other hand, was fantastic! The texture was great. And of course we dipped it in chocolate. This class was a lesson in patience and timing. I definitely need a little work on both.