Food Scientist Makes Artisanal 3 Musketeers | Reclaiming Chocolates and Confections

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream reduces calories while maintaining creaminess.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often more affordable.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Brown sugar is a common substitute that adds moisture.

gelatin

🥗Healthier: agar-agar

💰Cheaper: pectin

Pectin is often cheaper and works well in desserts.

Prepare a confectionary frame using four aluminum bars measuring 12 inches in length, 0.5 inches in height, and 0.5 inches in width, taping them together to prevent shifting.

Oil the interior walls of the frame and place it on an oiled piece of parchment paper.

Melt dark chocolate and cocoa butter together over a water bath, then set aside to keep warm.

Sift together pulverized milk powder, cocoa powder, and confectioners sugar, and set aside for later use.

Combine egg whites and 25 grams of corn syrup in the bowl of a stand mixer fitted with a whisk attachment and set aside.

In a pot, combine 540 grams of corn syrup, sugar, and water, heating the mixture to 112 degrees Celsius (234 degrees Fahrenheit) over medium-high heat while stirring until the sugar dissolves completely.

Once the sugar mixture reaches 112 degrees Celsius, start whipping the egg white mixture on medium-high speed.

Continue cooking the sugar mixture to 118 degrees Celsius (245 degrees Fahrenheit) without stirring.

Once the sugar reaches 118 degrees Celsius, gradually pour it into the whipping egg whites while continuing to whip until the mixture cools and stabilizes.

Add the melted chocolate and cocoa butter mixture to the nougat mixture and fold until fully combined.

Spread the nougat mixture into the prepared frame and smooth the top.

Allow the nougat to crystallize for 24 to 48 hours before cutting into bars.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens