Food Scientist Makes Artisanal 3 Musketeers | Reclaiming Chocolates and Confections

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

[3] Hartel, R. W., et al. Confectionery Science and Technology
[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.

[withtrialanderror]

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 in the ingredient list in the Description Box. Apologies for this error.

For those who are looking for the SparkNotes version of the video, skip to 3:00.

0:00 Introduction
1:20 What is nougat?
3:00 Why is the nougat in a 3 Musketeers bar so fluffy?
4:32 Instructions on how to make the nougat in a 3 Musketeers bar
9:00 What is tempered chocolate?
11:07 Instructions on how to temper chocolate
11:56 Instructions on how to cover the nougat in tempered chocolate
14:05 Examining the finished product
15:15 Footnote

[englishincontext]

What a superb video this is. Not a wasted word in the delivery .. extremely well thought out and highly informative. What a joy it is to hear a highly intelligent person explaining a complex subject. I've just discovered this channel and feel as though I found a gold nugget lying on the street. Formerly I was an artesanal soap-maker, so understand how crucial it is to have an understanding of the importance of temperature and quality of ingredients to achieve a high-quality product. Recently I decided to explore the world of chocolate and candy, so finding this channel is a God-send to me. Thank you so much for taking the time and effort to create this, and other videos. It's much appreciated. Just the editing alone must have taken hours. 👍❤️❤️

[fernandadp]

this is great. As a scientist who cooks (physics though), I love the approach and explanation. Its what I look for when I want to do something and make sure I don't mess up (I still mess up).

[xevenau]

Yes! Finally someone who is a food scientist making food

[AuroraClair]

I love, love, LOVE your channel! I'm so geeky about the chemistry behind confectionary and baking ❤❤❤ I hope this channel is still active? I noticed your last video was a year old. Pleease make more content, this is gold! 🤭🤩 Thank you!

[marzvrover]

how have I never found your channel before? This video is fantastic

[LynnAlbritton]

I made these! The nougat was really good. I also am now very impressed with your chocolate coating and nougat cutting skills. Yours look so perfect!

[DingusMcGillicutty]

Excellent video. It’s exactly what I was looking for.

[ClearlyPixelated]

Just found your channel! Love food science! Thank you for posting

[ethanbrenna]

Having a bio background and a love of making sweets, I'm so happy to have found this channel. I never knew that when I make Italian merengue buttercream I start by making nougat!

[elewmompittseh]

Thank you! It's so much easier when I understand what is actually happening :)

[S-K.]

The exact content I needed … thanks to the Flavor Lab for the referencing your channel!

[stevenchristie]

I Love the Chemistry Lessons ~ very thorough & well presented. Thank you

[maryehrmann]

As always a wealth of knowledge and a yummy result. Great job!

[sandrafreeman]

Made these last week (sugarfree version with Allulose & Lilly's Chocolate) and they were perfect!

[arulkarthikjayakumar]

Very informative and authentic video. Do you know what will be the shelf life of this candy bar if stored at temperature say around 32 to 35 degree C?

[yavalio]

Since the Bon Appetit series I always wanted to findsomeone who do this products aplying the food science. Thaks you're awesome

[runinwild]

I think your videos are very informational! I wish I had found them a long time ago. Now knowing the process of breaking down of all the ingredients and how they come together really makes a difference. Just love it! Now to watch more….. wish you were still producing them 👍🏻

[jessyortiz]

Damn finally I find what I've been looking for for weeks!!!! Thank you for the information it was so awesome to finally learn this!!!

[hunterchan]

Excellent Ariel. I still keep some in the refrigerator. They are still very good from Father's Day. Thanks. :)