Organic Honey Almond Nougat Milk Chocolate Triangles

Name: Organic Honey Almond Nougat Milk Chocolate Triangles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes approximately 30 servings (1 kg finished chocolate)
Cuisine: American
Ingredients: 300g (about 1.25 cups melted) Organic cocoa butter; 150g (about 1.5 cups) Organic cacao powder; 200g (about 1 cup) Organic coconut sugar; 100g (about 1 cup) Organic milk powder; 120g (about 1/3 cup) Organic raw honey; 150g (about 1 cup chopped) Organic raw almonds; 30g (about 1/4 cup) Organic egg white powder; 8g (about 1 tablespoon) Organic sunflower lecithin; 10ml (2 teaspoons) Organic vanilla extract

Toblerone is actually seed oil free, which is rare for commercial chocolate. The main issues are soy lecithin and artificial flavoring. This DIY version uses organic sunflower lecithin and real vanilla to create a cleaner honey almond nougat milk chocolate with superior ingredient quality.

Based on: Milk Chocolate with Honey & Almond Nougat · Makes approximately 30 servings (1 kg finished chocolate) · Serving: 33g (equivalent to 4 commercial pieces)

Why This Recipe is Seed Oil Free

Commercial Milk Chocolate with Honey & Almond Nougat from Toblerone often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.

The original Milk Chocolate with Honey & Almond Nougat may also contain artificial dyes. Check it on DyeFreeCheck to find out.

Ingredients

Organic cocoa butter

300g (about 1.25 cups melted) · Terrasoul Superfoods Organic Raw Cocoa Butter

Primary fat base that gives chocolate its smooth melt and rich mouthfeel

Organic cacao powder

150g (about 1.5 cups) · Navitas Organics Raw Cacao Powder

Provides chocolate flavor and color without the bitterness of unsweetened chocolate

Organic coconut sugar

200g (about 1 cup) · Big Tree Farms Organic Coconut Sugar

Primary sweetener that dissolves smoothly and provides subtle caramel notes

Organic milk powder

100g (about 1 cup) · Organic Valley Whole Milk Powder

Creates the creamy milk chocolate texture and provides dairy sweetness

Organic raw honey

120g (about 1/3 cup) · Nature Nate's 100% Pure Raw Unfiltered Honey

Sweetens the nougat and provides characteristic Toblerone floral notes

Organic raw almonds

150g (about 1 cup chopped) · Terrasoul Superfoods Organic Raw Almonds

Provides crunch and nutty flavor in the nougat pieces

Organic egg white powder

30g (about 1/4 cup) · Anthony's Organic Egg White Protein Powder

Creates the light, airy texture that makes nougat distinct from caramel

Organic sunflower lecithin

8g (about 1 tablespoon) · Bob's Red Mill Organic Sunflower Lecithin

Emulsifier that ensures smooth chocolate texture and prevents blooming

Organic vanilla extract

10ml (2 teaspoons) · Simply Organic Pure Vanilla Extract

Enhances chocolate flavor and replaces artificial flavoring

Instructions

Step 1. Prepare your workspace by lining a 9x13 inch pan with parchment paper and gathering all ingredients. Chop almonds into 1/4-inch pieces (about 150g total) and set aside. This recipe requires precise temperature control, so have a candy thermometer ready.

Step 2. Make the honey almond nougat first. In a small saucepan, warm 120g honey to exactly 160°F (71°C) - this is critical for proper nougat texture. In a separate bowl, whisk 30g egg white powder with 60ml warm water until completely dissolved and frothy (about 3-4 minutes of vigorous whisking). Slowly pour the warm honey into the egg white mixture while whisking continuously. Continue whisking for 5-6 minutes until the mixture becomes thick, glossy, and holds soft peaks. Fold in the chopped almonds and spread onto a parchment-lined tray. Refrigerate for 2 hours until firm, then cut into small irregular chunks (about 5-8mm pieces).

Step 3. Prepare the milk chocolate base by melting 300g cocoa butter in a double boiler until it reaches 110°F (43°C). Remove from heat and whisk in 8g sunflower lecithin until completely dissolved - this prevents grittiness. In a separate bowl, sift together 150g cacao powder, 200g coconut sugar, and 100g milk powder to eliminate lumps. Gradually whisk the dry mixture into the melted cocoa butter, adding about 1/3 at a time to prevent clumping.

Step 4. Temper the chocolate properly for glossy finish and snap. Heat the chocolate mixture to 115°F (46°C), then remove from heat and stir continuously while cooling to 84°F (29°C). Return to heat briefly to bring temperature back to 88°F (31°C) - this is your working temperature. Stir in 10ml vanilla extract. The chocolate should be smooth and glossy.

Step 5. Assemble the final product by folding the nougat chunks into the tempered chocolate, ensuring even distribution throughout. Pour into your prepared pan and gently tap to release air bubbles. Use a knife to score triangular shapes while the chocolate is still soft - aim for pieces that are approximately 33g each (about 2.5cm triangular pieces). Refrigerate for 1 hour until completely set.

Step 6. Storage and finishing: Once set, break along scored lines or cut with a sharp knife. Store in an airtight container in the refrigerator for up to 3 weeks, or at room temperature (below 70°F) for 1 week. For gift-giving, wrap individual pieces in foil. The texture will be similar to commercial Toblerone but with more intense chocolate flavor due to higher cacao content and real honey notes.

Storage

Store in airtight container in refrigerator for up to 3 weeks, or at room temperature below 70°F for 1 week. Chocolate may develop white bloom if temperature fluctuates, but this is harmless and doesn't affect taste.

Cost Comparison

Cost per serving (homemade)$0.30

Cost per serving (store-bought)$1.25

Savings76%

Significant upfront investment in quality ingredients, but massive per-serving savings. Bulk organic ingredients provide exceptional value over time, plus you control quality and avoid artificial additives.