Homemade Three Musketeers Bars (Kopie)

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Adapted from Chocolates and Confections

2 egg whites
¼ cup light corn syrup
1 tbsp vanilla

¾ cup milk powder (my box is labeled Instant nonfat dry milk)
½ cup cocoa powder
¼ cup powdered sugar

1 oz unsweetened chocolate
3 ox bittersweet chocolate

2 cups granulated sugar
¾ cup water
1 ½ cups light corn syrup

1 package chocolate candy melts

Oil a 9x13-inch pan and set aside. Mix together egg whites, corn syrup and vanilla in the bowl of your stand mixer (or just a regular bowl if you’re using a hand mixer). Sift together the milk powder, cocoa powder and powdered sugar. Melt the unsweetened and bittersweet chocolate in the microwave. Mix the sugar, corn syrup and water in a medium pot. Now all of the ingredients are ready to go!

Bring the sugar mixture to a boil over medium-high heat. Place the cover on the pot and allow to boil for 3 minutes. Remove the lid and clip on your thermometer (I’ve upgraded to a digital thermometer, it has an alarm to let me know when I reach certain temperatures). Heat until you reach 233° F.

Once the temperature hits 233° F, begin whipping your egg white mixture on high. Continue cooking the sugar. Once it reaches 257° F, remove from the stovetop and slowly stream the hot syrup into whipping egg whites. You want to hit the sweet spot in between the bowl and the whisk. Continue whipping for 8 minutes. The mixture should be cooler to the touch, very shiny and glossy.

Switch to the paddle attachment and add the powdered ingredients on low speed. Mix just to combine. Add melted chocolate and mix until you see no more streaks of chocolate. Pour/scrape out of the mixing bowl and into your prepared 9x13 pan. Oil your hands and press into a flat slab. Allow to cool for at least 4 hours or up to overnight.

This stuff will be pretty tough to deal with

Turn out the slab of chocolate nougat onto the countertop. Using a big knife, cut the slab into strips. Then use the same knife, or a bench scraper, to cut the strips into squares.

Melt chocolate candy melts in a bowl set over simmering water. Remove from the heat and dip the nougat squares in chocolate, following the pictures below to achieve the waved tops.

Allow the candies to set in the fridge. You can store them in the fridge or enjoy them right from the freezer. Delicious!

http://wildeinthekitchen.blogspot.com/2011/05/easy-as-packing-suitcase.html