This is my version of the milk chocolate dipped, nougat and caramel bars.
- Chocolate Nougat
2 egg whites
1/4 tsp cream of tartar
340 gram light corn syrup
125 mls water
113 grams melted milk chocolate
2 Tbsp cocoa powder
300 grams sugar
1 cup sugar
3/4 cup whipping cream
1/2 cup light corn syrup
4 Tbsp unsalted butter
1/2 tsp salt
1/2 tsp vanilla extract
400 grams dark chocolate, tempered
Grease an 8 by 8 pan and then line it with baking paper, with excess on the sides, so it can be pulled out later. Beat the egg whites with the cream of tartar to soft peaks, while the sugar, corn syrup and water cook on medium high heat in a medium saucepan.
- Cook the sugar until it reaches the soft crack stage, 270F. Pour a teaspoon of the sugar syrup into the egg whites and beat until incorporated. Continue to add a teaspoon at a time until all sugar syrup is incorporated. Add in the chocolate and cocoa powder and beat for 3 minutes. Pour into the pan. Spread the nougat into an even layer, place a piece of baking paper on top and press down on it with your hands. Let sit nougat sit for 10 minutes at room temperature.
Cook all the ingredients together in a medium saucepan over medium high heat until it reaches 245 F, about 8 minutes. DO NOT STIR . Pour onto the nougat and let sit for 2 hours.
- Remove the bar from the tin and place onto a chopping board, caramel side down. Cut the bars into mini sizes, place the bars into the freezer if you are having trouble. this will be sticky.
- Dip the bars using a fork in the tempered chocolate and then let the chocolate harden at room temperature. Store the chocolate bars in the fridge.