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Admittedly, this form of the three Musketeers is not as fluffy because the original, however it comes with the mild chocolate flavor your remember. Use milk chocolate for any classic 3 Musketeers bar, or chocolates for any "Night time" edition.
Complete chocolate tempering instructions are past the scope of the recipe, however, you will find a great tempering tutorial from Liddabit chocolatier Liz Gutman here.. Also, have faith: it's not necessary to really temper the chocolate. Should you skip tempering, you will need to keep chocolate bars within the refrigerator. but an icy-awesome 3 Musketeers is really a factor of beauty worry not.
Note: All measurements have been in weights, as volume measures can be quite imprecise. I highly recommend utilizing a scale for those pastry projects. Serious Eats' suggested kitchen scale may be the Oxo Good Grips Scale with Take Out Display.
Special equipment:
pastry brush, chocolate thermometer, 8" square cake pan
Serious Eats Homemade 3 Musketeers Recipe Studying Options: Cooking Mode
Ingredients
- For that Cooked Meringue:
- 4 ounces egg-whites
- 7 ounces sugar
- 4 ounces water
- 1 tablespoon vanilla flavoring
- Hot Sugar Syrup:
- 14 ounces sugar
- 6 ounces corn syrup
- 2 ounces water
- 2 teaspoons salt
- 1 1/4 ounces cacao powder, sifted
- 1 pound chocolate, melted and/or tempered
Directions
Result in the meringue: Gently grease an 8" square cake pan and hang aside.
Put the egg-whites within the bowl a stand mixer (or perhaps in a sizable bowl & make use of a hands mixer). Fit the mixer using the whisk attachment and hang aside.
In an exceedingly small sauce pot (really, the tiniest you've), combine the sugar and water. Simmer together, stirring from time to time having a heat resistant spatula before the sugar dissolves. Periodically, brush the edges from the pot lower having a pastry brush drizzled with water to clean lower any sugar crystals that accumulate around the sides from the pot.
Once the mixture registers 220F on the chocolate thermometer, begin whipping the egg-whites on medium speed, continue beating until a stiff meringue forms.
When sugar syrup registers 240F, carefully pour the new syrup in a steady flow within the meringue, using the mixer still running. When the syrup continues to be fully incorporated, include the vanilla flavoring. Whip until awesome turn off mixer, but leave the meringue and whisk in position.
Result in the sugar syrup: Combine the sugar, corn syrup, salt, and water in a tiny sauce pot. Prepare, just like the very first mixture, before the mixture registers 280. Immediately turn off heat.
Finish the chocolate: Using the mixer on cheapest speed, gradually pour the sugar syrup within the meringue. Continue mixing until fully incorporated. Immediately include the cacao powder and blend until just combined. Turn off the mixer.
Pour the mix in to the prepared cake pan, wrap in plastic and refrigerate a minimum of 6 hrs (and as much as 24) or until completely cooled.
Cut & Dip the chocolate bars: Have two parchment lined sheet trays put aside. Take away the chocolate bars in the cake pan (release the perimeters having a knife or bench scraper, and peel in the nougat together with your fingers) and transfer to some cutting board. Having a blade, cut the block of nougat in two, then cut each half into six pieces.
Transfer the cut chocolate to among the prepared sheet pans and freeze until needed.
Meanwhile, melt and/or temper the chocolate. Transfer the prepared chocolate to some normal size bowl.
Make use of a fork to decrease each nougat piece, individually, in to the chocolate. Dunk each one of these underneath the chocolate to make sure even coating after which make use of the fork to lift it out. The nougat pieces may sag a bit within the fork, and can straighten out during the next phase.
Drag the underside fringe of the chocolate from the lip from the bowl to get rid of excess chocolate, then transfer the chocolate coated nougat towards the second prepared sheet pan.
To have an authentic 3 Musketeers look, make use of a fork to produce hash marks within the chocolate before it solidifies.
For tempered chocolate, simply wait for a chocolate to solidify. For untempered chocolate, refrigerate the chocolate bars until solidified. For that neatest look, make use of a sharp knife to trim away any excess chocolate from each chocolate bar. Transfer the finished bars for an airtight container.
Untempered sweets should be kept in the refrigerator, where they'll continue for a couple of days. Tempered chocolate might be stored at 70 degrees.
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About
Everything you'd like to learn about chocolate
CIA trained pastry nerd, prodigal food author, and licensed BraveTart. Not so long ago, Stella cashed out her existence savings to go to language school in Tokyo, japan so she'll browse the secret menu at her favorite sushi joint. Later, Food & Wine would indicate that kind of compulsive dedication in naming her certainly one of America’s Best New Pastry Chefs. If not putting on her chocolate sprinkle glove or at the office on her behalf (eternally) forthcoming cook book, Stella spends the majority of her time polishing Star Wars quotes and gaming.
