Fennel seeds have a great flavor and are good for digestion. I tried sugar coating them at home. But drying them up once the seeds got added to hot sugar syrup became a problem. At the same time seeds became gooey and it got all the more tough to take them out on a plate. I want to know what is the proper technique to sugar coat fennel seeds. Plz someone help!
Sugar – How to make sugar coated fennel seeds at home
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A simple alternative would be to make a ganache flavored with Frangelico or another hazelnut liqueur. This has the advantage of having much less sugar, and probably better overall flavor, than an even-more-sweetened Nutella, assuming you start with a reasonably dark chocolate. All you do is boil cream, and pour it over a similar quantity by weight of chopped chocolate, into which you've added a healthy splash of hazelnut liqueur (or the liqueur can go into the cream as you bring it to a boil; either way works in my experience). Then stir vigorously until all the chocolate is smoothed out. You can pour it over while the mixture is still moderately warm and refrigerate it with the cheesecake. It will not be Nutella, but from experience it will be good, and evoke the same basic flavors.
Alternatively, most cheesecakes I am familiar with aren't topped with an icing, but a mixture of say cream or sour cream and other ingredients, sometimes added in the last few minutes of baking. These usually spread out reasonably well. You could consider softening the nutella in the microwave and mixing with a bit of cream, which will be a sort of less heavy ganache.
Your recipe is broken. If it actually gave you that temperature then discard it and find a new one.
Nougat is made, depending on the recipe, by heating the syrup to "hard ball" or "soft crack" temperatures before beating it into the egg whites.
Candy temperatures are categorized by the behavior of the syrup when dripped into ice water.
Hard ball is around 250F (121C) and looks like this:
Your temperature of 327F (164C) is actually off the chart and is categorized as "caramel" because the syrup has started to break down and the sugars are burning. Caramels have a lovely flavor but it is not going to create the correct texture for nougat. There is also a very fine line between "light caramel" and "horribly burnt" that is best avoided.
I recommend you find a more reasonable recipe.
Best Answer
The product in your link has been sugar panned, a process which uses a rotating drum to add a thin candy shell, such as on nuts or seeds. To achieve that effect, you would need either a machine or a panning attachment for a mixer such as Kitchenaid, as illustrated on Pastry Chef Central.