- 113g (¼ cup) Water
- 14g (2 Tbsp) Egg White Powder
- 800g (4 Cups) Sugar
- 165g (1 ½ Cups) Glucose Powder
- 118g (½ Cup) Water
- 475g (1 ½ Cup) Honey
- Caramel + Chocolate:
- 220g (1 Cup) Brown Sugar
- 69g (½ Cup + 2 Tbsp) Glucose Powder
- 118g (½ Cup) Water
- 113g (½ Cup) Butter
- 2.5g (½ tsp) Salt
- 40g (½ Cup) Heavy Cream
- 375g (¾ Cup) Roasted Peanuts
- 908g (2 Pounds) High Quality Dark Chocolate
- Stand Mixer
- 2 heavy Bottom Medium Sized Pans
- Two 4×4 Inch Flexible Mold
- 1 Heavy Bottom Medium Sized Pans
- Candy Thermometer
- Instant Read Thermometer
Active Time: 1 Hour
Total Time: 2 Hours 30 Minutes
10 Bars or up to 40 Bite Sized Pieces
Prepare Egg White Powder & Heat Sugars
In a stand mixer with a whisk attachment, combine the water and egg white powder and whip on medium speed until it forms soft peaks.
In a heavy bottom pan add the sugar, glucose powder and water and bring to a boil. Continue to cook until its 302°F.
Meanwhile, place the honey in another pan on low heat. Once the sugar reaches 290°F, turn the Egg White Powder mix onto high speed.
Combine Hot Sugar with Egg White Powder, Set
When the sugar reaches 302°F lower the Egg White Powder mix speed to medium and slowly pour the hot sugar into the mixture, being careful not to burn yourself. Once combined return to high speed.
Turn the honey onto high heat and cook until 266°F.
Begin mixing the egg whites again on medium speed and whip until for 1-2 minutes and slowly pour the hot honey into the mixture, being careful not to burn yourself. Once combined return to high speed for 30 seconds.
Pour into the flexible molds, about ½ – 1 inch in thickness. leave at room temperature to cool and set
In a heavy bottom pan add the brown sugar, glucose powder and water. Using the candy thermometer cook until 320°F
Once temperature is reached, add the butter, salt and heavy cream and cook this mixture until 244°F. Once the temperature is reached, fold in the nuts.
Pour this mixture over the nougat in the molds. Allow to cool and cut into desired shapes.
Finely chop the chocolate and place ⅔ of the chocolate in a double boiler.
Stir the chocolate until its melted and remove from the saucepan from the heat. Place an instant read thermometer in the chocolate and and cook to 120°F.
Remove from the heat, add the remaining chopped chocolate and stir until the temperature cools to 82°F.
Return to the simmering saucepan of water and rewarm to 88F, stirring the entire time. Dip a piece of wax paper into the chocolate and examine it. If it dries quickly with a glossy finish and no streaks, the chocolate is tempered.
Coat Candy Bar In Chocolate
Keep the chocolate warm during the next few steps.
Pour 2 oz of chocolate onto a non-stick mat and spread it to about 1/8th inch thick.
Place the nougat and caramel pieces on the warm chocolate and allow it to cool completely. The chocolate will set to the bottom of the nougat.
Cut the chocolate and nougat pieces and peel them off the mat.
Place the partially made candy bars on a cold wire rack and gently pour the chocolate over the top to enrobe the bars.
Once covered remove the bars and place them on a piece of parchment paper and allow them to set fully before serving.