Heat sugar with water, honey, and glucose syrup to 125 Celsius
Whip 2 egg whites
Melt 500 gr of dark chocolate 55%
Toast the nuts (almonds, hazelnuts and pistachios)
Combine heated sugar mixture with whipped egg whites
Fold in melted chocolate and toasted nuts
Place edible paper on work surface
Pour nougat mixture onto edible paper
Top with second edible paper
Allow to cool and set
