In a bowl, combine the dried egg whites with the first amount of sugar, and then add the fresh egg whites. Cook the honey until the temperature reaches 248ºF/120ºC. Begin whipping the egg white mixture when the temperature of the honey reaches 225ºF/107ºC. In a separate pot, cook the remaining sugar, glucose, and water until the temperature reaches 311ºF/155ºC. When the honey reaches 248ºF/120ºC, pour a thin stream into the whipping whites while continuing to whip. Once the sugar mixture reaches 311ºF/155ºC, pour in a thin stream into the egg whites and whip on high for an additional 3 minutes. Add the melted 100% cocoa paste, mixing until combined, and warming the sides of the bowl with a torch if needed. Fold in the Inclusions. Scrape the nougat onto a surface dusted with powdered sugar. Roll out in between two 0.8 in/2 cm metal bars, roll to a 9 in/22.9 cm by 12 in/30.5 cm slab. Allow to set overnight, cut into 1inch by 1 inch. (Optional: brush with melted cocoa butter to seal)
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