In this video, I'm using Peter P. Greweling's "Soft Chocolate Nougat" formulation from his book Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition. Find the book here: https://www.amazon.com/Chocolates-Con...

If this is your first time making nougat, I recommend increasing the ingredient amounts by 10% to account for potential yield loss.

Ingredients:

► 90 g dark chocolate
notes: I used Callebaut Recipe N° 811 54.5% cocoa.
► 30 g cocoa butter
► 50 g milk powder, ground to a fine powder
► 50 g cocoa powder
notes: The recipe did not specify whether to use natural or dutch-processed cocoa powder. I used dutch-processed cocoa powder.
► 30 g Confectioners’ sugar
► 50 g egg whites
► 50 g glucose syrup
notes: I used corn syrup.
In the video at 05:59, I state "combine the egg whites and the 25 g of glucose syrup in the bowl of a stand mixer". I misspoke. It should be 50 g of glucose syrup as stated here. Apologies for this error.

► 540 g glucose syrup
notes: I used corn syrup.
► 470 g sugar
► 130 g water
► 10 g vanilla extract
► Dark chocolate, melted and tempered, for precoating and dipping
notes: I used Callebaut Recipe N° 811 54.5% cocoa.

References:
[1] Greweling, P. P. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
[2] Dunkley, B. (Callebaut Chocolate). How to make hand-dipped chocolates.    • How to make hand-dipped chocolates  

[3] Hartel, R. W., et al. Confectionery Science and Technology
[4] Husband, T. The Sweet Science of Candymaking. https://www.acs.org/content/acs/en/ed...
[5] Fellows, P. J. Food Processing Technology: Principles and Practice, 3rd Edition

Instagram: @withtrialanderror

@CSaffitz I know the "short" textured nougat in many mass-produced candy bars has frustrated you in the past. This video explains how to achieve that texture, if you're interested.