Chocolate Nougat Bar with Bioalbumen®

Servings: Approximately 8 standard sized nougat bars (5 in. long)

Procedure:

Note: Timing is important in this recipe- read through all steps before beginning.

1. Add the Bioalbumen® and Water 1 to a small mixing bowl and whisk with a hand or stand mixer at low speed until dissolved, about 2 minutes.

2. In a small saucepan, combine the granulated sugar, glucose syrup, water 2, and salt.

3. Heat the saucepan on medium-high heat. Allow the mixture to come to a boil, whisking occasionally with a hand whisk to distribute heat and homogenize mixture. Monitor the temperature with either a candy or meat thermometer. If using a meat thermometer, ensure the tip is not touching the bottom of the pan and measuring temperature in the middle of the syrup. Allow the sugar syrup to reach 132˚C (“soft crack” temperature).

4. While the sugar mixture is heated, whisk the Bioalbumen® with the mixer at medium speed until it forms a stable foam with soft peaks. Set aside while the sugar continues to heat.

5. When the sugar syrup reaches 132˚C, turn off the stove and immediately add to the Bioalbumen® bowl in thin streams while whisking with the mixer at medium speed. The mixture should nearly triple in volume and look like marshmallow fluff- white, opaque, and stretchy.

6. Once all the sugar syrup is added to the bowl, decrease the mixing speed to low and continue to whisk as the mixture cools and forms a solid dough, about 13minutes.

7. Once a dough forms, add the chocolate chips, and mix until melted and homogenized.

8. Remove the dough from the bowl, place onto parchment paper, and shape into a rectangle approximately ¾" thick. Place the dough in the refrigerator to cool for at least 30 minutes.

9. Use either a double boiler or chocolate tempering equipment to gently melt the chocolate.

10. Remove the dough from the refrigerator and cut into 5x 1” strips. Use tongs or a fork to place each strip into the melted chocolate, turning to coat each side. Place the dipped bar onto a drying rack. Allow the dipped bars to cool at room temperature until the chocolate has solidified, about 1 hour.

Issued by: Halle Redfearn

Ingredients

Amount (grams)

• Bioalbumen®2.9
• Water 119.9
• Granulated Sugar149.2
• Glucose Syrup*75.4
• Water 242.7
• Salt0.3
• Semi-Sweet Chocolate Chips9.8
• Dark Chocolate (chips or bar)340
• *Suggested to weigh glucose syrup directly into the saucepan to avoid losses during transfer