Coarsely chop hazelnuts and almond kernels and place on a baking tray in a heated oven at 200 °C (gas 3, convection oven 180 °C) on the 2nd rack from the bottom.
Roast on the second rack from the bottom for 10-15 minutes until golden brown. In the meantime, cut off ginger. Drain Amarena cherries well and chop coarsely.
Stir 2.400 g sugar and 140 ml water in a saucepan and let it boil. Do not stir during boiling. When the sugar syrup is 120 degrees hot, whisk the remaining sugar, egg whites and 1 pinch of salt in a food processor until stiff. In the meantime, heat the sugar syrup to 150 degrees, then remove from the kitchen stove.
In a small saucepan, boil the honey and pour it into the egg whites. Then pour the sugar syrup into the egg whites in a thin stream while running the food processor at a leisurely pace. Continue beating the egg white mixture for 2-3 min until it is thick and creamy.
Stir the still warm nuts and almond kernels into the egg white mixture, then fold in the pistachios, ginger and Amarena cherries. Pour the nougat mixture onto a sheet of parchment paper greased with 2 tbsp. oil, place a second sheet of parchment paper greased with the remaining oil on top and press gently until smooth. Roll out with a rolling pin IV2 cm thick and rectangular. Cool the nougat a little, weigh it down with a wooden board and let it set for at least 8 hours.
5. chop the cooking chocolate. 350 g in a small saucepan in a heated stove at 50 °C (gas 1, convection oven 15 min at 50 °C ) on the 2nd heat.
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