Signature Confections: Nougat by Romolo
| July/August 2001
Romolo and his wife Elizabeth began making molded chocolates for Easter out of their Erie home in 1926. As the popularity of their chocolate increased, Romolo expanded into a line of confections including handmade nougat he based upon knowledge gained from apprenticeships at Beracini Chocolates in New York and Bunn in Chicago. His grandson and great grandsons continue to hand-make his nougat at Romolo Chocolates. “Nougat is one of our signature confections,” says owner and master chocolatier Tony. “Remember the Bunn patties with the cakey, vanilla center? Our original nougat flavor reminds me somewhat of that piece.” The word nougat comes from the Latin “nux” and French “noga” or “nogat”—all of which mean “nut.” Nougat is defined as a confection of sugar paste with almonds or other nuts and, sometimes, fruit. At Romolo Chocolates, handmade nougat is available in an original style of vanilla with almonds, as well as in cherry, banana and wildberry flavors. The making of nougat Tony starts nougat with a simple syrup of sugar and water into which he mixes a low fructose corn syrup. While the syrup comes to a boil, he whips together powdered egg whites (albumen) with hot water to form a light frappé. After removing the boiling syrup from the heat, Tony lets it set to cool. “Once that syrup has cooled, I slowly add it to my frappé,” says Tony, “then gradually mix in flavoring, nuts and coloring, depending on which flavor I’m making.” After the final ingredients are incorporated, Tony whips the mixture for 3 minutes. At Romolo Chocolates, nougat is poured on a lightly greased cold slab to rest for two to three hours. It is then cut into squares for enrobing with chocolate. “Some people enjoy nougat without a chocolate coating,” Tony adds. “They may like the Italian version from Tyronne which sandwiches nougat between two communion-style wafers. Others may like nougat as the center of a pecan log, sometimes called Divinity.” Customers who taste Romolo Chocolates’ signature nougat today are enjoying more than 60 years of confectionary excellence honored by the chocolatiers at Romolos. |
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