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Written by Isabella Berkoff
•Posted on June 29 2023
Rated 5.0 stars by 1 users
Intermediate
50 Bars
15 Minutes
4 Hours
311
Hannah Gray
Caramel studded with roasted cocoa nibs, layered with salted vanilla nougat and dipped in high end chocolate - these candy bars are sure to impress! While candy bar recipes can seem daunting, they are so much fun to make at home.
Total Time: 4 hours 15 minutes active, 12-24 hours inactive
The candy is broken down into three components:
The caramel is made first and cools. It is then layered with nougat.
Nougat instructions look daunting, but it is very similar to making meringue. You whip egg whites and then stream hot cooked syrup into it, finishing it off by adding additional sugar and flavor. Once nougat is evenly layered on the caramel, it needs to rest for 12 hours before you cut it.
Don't underestimate the time it takes to cut and dip the bars. Hannah likes to mark her bars with a ruler to get very even pieces before she dips them in chocolate.
680g (2, 12 oz cans) Evaporated milk
280g Heavy cream (fill up one of the 12 oz. cans)
680g (3 cups) White sugar
570g (1 ¾ cup) Glucose Syrup
6g (1 tsp) Salt
113g (1 stick) Butter
145g (1 cup) Roasted Cocoa Nibs
2 Eggs
100g (⅓ cup) Glucose Syrup
580g (3) cups) White sugar
670g (2 cups) Glucose Syrup
10g (1 ½ tsp) Salt
180g (¾ cup) Water
200g Donut Sugar
57g (½ stick) Butter
16g (1 tbsp) Vanilla Moroni Paste
2 lbs Tempered milk chocolate
2 lbs Tempered dark chocolate
Prepare a 9x13” pan with parchment paper. Leave 3 inches of parchment overhang on the 12” side so you can easily lift the caramel layer out of the pan once cooled.
Measure out your Cocoa Nibs. Set aside.
Combine evaporated milk, sugar, heavy cream, glucose syrup, and butter in a thick bottomed, heavy duty pot.
Over medium heat, stirring constantly, stir until butter has melted and all sugar has dissolved. Turn medium heat to medium high.
Stirring the whole time, cook until temperature reaches 242°F. Turn off heat.
Stir in Roasted Cocoa Nibs.
Pour on prepared sheet pan. Smooth into an even layer. Let rest for a minimum of 2 hours before assembling bars and ideally, 24 hours before cutting bars. (See recipe notes)
Combine 100g of glucose syrup and 2 egg whites in the bowl of a 5 quart stand mixer. Stir to combine, but do not begin whipping. Have mixer nearby when cooking syrup.
In a thick bottomed pot, combine 580 grams sugar, 670 grams glucose syrup, 180 grams water, and 10 grams salt. Cook over medium high heat, stirring constantly. When temperature reaches 234°F, begin whipping egg whites on high. Keep stirring syrup until it reaches 260°F.
Turn off heat when syrup reaches 260°F. Slowly stream hot syrup into whipping egg whites. Note: You must go slowly, or it will collapse the egg whites.
After all the syrup has been incorporated, continue whipping on high for an additional 4 minutes.
Turn mixer to low speed. Add in 200g Donut Sugar, 57g butter, and 16g Vanilla Moroni Flavor Paste.
After ingredients have been added, turn mixer to high for 30 seconds to incorporate everything.
Turn off mixer. Spread nougat directly on top of cocoa nib caramel in an even layer.
Top nougat with a sheet of parchment paper. Rest for 12-14 hours before cutting.
Cut bars into desired size. Note: Hannah recommends 1” width by 3” length.
Melt and temper the milk and dark chocolates.
Pick up the bar in the middle with your thumb and pointer finger.
Dip bottoms of bars in chocolate. Run them along a spatula to remove excess chocolate.
Place on parchment paper.
Once set up, trim chocolate that has pooled along sides to give a nice clean finish to the bar.
Using a dipping fork, fully dip bottomed bars into tempered chocolate or melted confectionery coating, if you prefer.
Pick up coated bar out of chocolate with dipping fork. Gently tap dipping fork on the side of the bowl to remove excess chocolate from bar.
Place on parchment paper. Drizzle with more chocolate if desired, and enjoy!
A note from the chef: If you are beginner to candy bar making, Hannah recommends that you make these over a 3 day period. It will give you time to focus on each component, clean up, rest, and for your candy layers to rest! These can be made in the span of 16 hours if necessary, but the nougat MUST rest for 12 hours to finish the graining process. If you cut them too early, the nougat will flow and you will not be able to dip them in chocolate. Ideally, the caramel should rest for 24 hours, if time allows.
Sample schedule:
Intermediate / Advanced Baker or Candy Maker
6:00 pm - 6:45 pm: Make caramel and let it rest for an hour
7:45 pm - 8:30 pm After an hour, start making the nougat and layer on the caramel. Let rest for 12 hours
8:30 am - 10:00 Cut candy bars and dip in chocolate
Everyday home chef:
Day 1: Make caramel, rest overnight
Day 2: Make nougat, layer over caramel, rest overnight
Day 3: Cut bars and dip in chocolate.
Want to see more of Hannah's innovative confectionery recipes? Check her out on Instagram @onesweeetmama, or visit her blog for more scrumptious recipes, scientific candy facts and more!
Have a recipe you'd like to share? We'd love to see your sweet style! Tag us on social @ifiProvisions with #PastryatHome for a chance to get featured across our social channels. Happy baking!
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