Food Scientist Makes Artisanal 3 Musketeers | Reclaiming Chocolates and Confections
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- Опубликовано: 22 мар 2021
- In this video, I'm using Peter P. Greweling's "Soft Chocolate Nougat" formulation from his book Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition. Find the book here: www.amazon.com/Chocolates-Con...
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
[2] Dunkley, B. (Callebaut Chocolate). How to make hand-dipped chocolates. • How to make hand-dippe...
[3] Hartel, R. W., et al. Confectionery Science and Technology
[4] Husband, T. The Sweet Science of Candymaking. www.acs.org/content/acs/en/ed...
[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.
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
I wish RUclips allowed you to easily modify videos to fix small mistakes like this without deleting the video and reuploading.
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. 👍❤️❤️
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).
Thank you! I'm glad you enjoyed the video and found it useful.
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!
Yes! Finally someone who is a food scientist making food
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!
The exact content I needed … thanks to the Flavor Lab for the referencing your channel!
Watching this video made me realize why i love cooking, it’s when you go into detail and discuss why and how things happen.
Unfortunately 99% of chefs only care about the final result and are not willing to go into nerdy stuff
Shit now i regret not choosing food sciency degree over my useless culinary arts degree
Just found your channel! Love food science! Thank you for posting
how have I never found your channel before? This video is fantastic
This is fantastic, I ate a three musketeers while watching and felt embarrassed...can’t wait for more videos!
Thank you! It's so much easier when I understand what is actually happening :)
I know you're gonna say: "No, I'm a scientist," but ayo. You're a god. That's wild.
This was an incredible video, thank you so much for making it! I'm planning to try it out later this week. Also added Greweling's book to my wishlist...
As always a wealth of knowledge and a yummy result. Great job!
14:40 I can tell that was made by a pro.❤ congrats!!!
Made these last week (sugarfree version with Allulose & Lilly's Chocolate) and they were perfect!
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 👍🏻
Great video I love the explanation of what happens to the ingredients.
Wow. It looks yummy!
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!!!
Great! I'm glad the video was helpful. Thanks for watching!
I just stumbled across and watched your Butterfingers video. It was fantastic. I've tried to make them in the past with no real success. Now I'm on to the 3 Musketeers video and I'm sure it will be just as good.
Thank you for doing this and explaining it the way you do. As someone who is not a food scientist but tries to be an amateur chocolatier my products achieve varying degrees of success but I have the same goal as your videos: to reproduced mass produced confections like these.
Thanks again and if you have any other platforms I could/should subscribe to, please let me know.
Excellent Ariel. I still keep some in the refrigerator. They are still very good from Father's Day. Thanks. :)
This is great!
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?
Great content!!!
Thank you, Gabrielle! :D
You are amazing!
So informative🎉
Thank you for the "B" roll
Amazing video. Thank your for the explanation. And I got shocked with your DIY immersion circulator!. Any instructions of how to do it? Cause I am always struggling in maintaining tempered chocolate temperatures when making confectionary.
How could I set the grain shorter? I think it could benefit from less stretch if possible
I would use crepes for cleaning the fork instead of a paper towel because you can eat chocolate covered crepes afterwards 😁😁
Hi Ariel - great video! I've shared it with others. I've followed your directions/recipe once already and it turned out perfectly. Going to try again today and make a different flavor. Question: is making an ungrained version of this as simple as omitting the confectioner's sugar? If so, would the result closer to a chocolate taffy?
My mouth is watering
What a great video, many thanks. Do you think, it is possible to make the candy cream whithout the chocolate and cacao powder to have a snickers candy cream?
Great job on your video I really enjoyed how you explained every detail I wish more people was like you
thanks a lot! what do you think about stabilizing egg white foam with polysaccharides (pectin or etc)? honey is a classic ingridient, will it make nouga less fluffier? and what happens if i still be mixing nougat after it reaches 40C? can i make white nougat using butter instead of cocoa butter?
Smooth
5:08 those metal forms? Where could I purchase those? I want to get started!!!
Hello, thanks for sharing You knowledges, but I'm a little confused with the amounts in the recipe;
To flavor the nougat: 90g of chocolate and 30g of cocoa butter, to seed the Nougat; 50 grams of powdered milk, 50 grams of cocoa and 30 grams of sugar, To make the Nougat 50 grams of egg whites, 50 grams of corn syrup and for the sugars syrup 130 grams of water, 540 grams of corn syrup and 460 grams of sugar? Is this is correct? Isn't there an error in the amount of sugar and corn syrup in the nougat? Many Thanks from Argentina
Why have you stopped uploading videos,please do it❤
Is there a reason you flavor the nougat with both chocolate AND coco powder?
Where did you purchase your confectioners frame from please.
Can you please🙏 make marshmallow fluff
thanks 😊 l love your channel 👌🥇
Hey can u do a no fail for dummy’s vid of tempering chocolate with just home tools. I’m so annoyed while doing it because my tempered chocolate huts hardens so quickly. And since I only make small batches it’s even more annoying
Isn't the T silent in nougat?
Please give us the ingredients for 3 Mixtures
I love you♥
you even look like a scientist (a good thing to me) just shove your glasses up on your nose a bit. liked & Sub'd! Lovin' it!!!
Wow, today I learned: fats can crystallize. 🤯
All I know it taste good
2+2=5 I’m a g nee us
you could make corn seem anti-interesting
Dont look like the candy
That way to much sugar I like the homemade versions with just 🍫 and whip cream whipped together freeze ,cut and coat with more chocolate freeze again eat
I subbed