Milky Way Bars Recipe interpretation by Chef Melissa Coppel redefines the candy aisle standard. In this elevated masterclass, you will learn to reconstruct the classic treat using artisanal techniques. Mastering this Milky Way Bars Recipe implies moving away from commercial corn syrup fillers to engineer a sophisticated bar featuring a soft cacao nib nougat and a salted chewy caramel, all enrobed in premium 68% dark chocolate.
Designed for chocolatiers and nostalgic enthusiasts, this course focuses on texture layering. You will learn the systems to produce a Milky Way Bars Recipe that offers the familiar “pull” of the caramel and the fluffiness of the nougat, but with the complex flavor profile of fine flavor cacao and crunchy nibs.
The soul of any Milky Way Bars Recipe is the nougat. Unlike the mass-produced version, Chef Coppel’s formulation introduces Cacao Nibs into the aeration matrix. We explore the thermodynamics of sugar cooking to create a “Soft Chocolate Nougat” that remains aerated and tender without collapsing under the weight of the caramel.
Precision is key. You will learn to control the aeration speed and syrup temperature to ensure your Milky Way Bars Recipe yields a nougat that is light yet stable enough to be cut and enrobed, providing a satisfying crunch from the nibs in every bite.
Balancing sweetness is crucial. This tutorial teaches you to cook a Salted Chewy Caramel that acts as the perfect counterpoint to the nougat. We discuss the viscosity required so that the caramel sits perfectly atop the nougat layer in your Milky Way Bars Recipe without flowing over the edges.
Finally, we cover the finish. You will learn to enrobe your bars in 68% Dark Chocolate, a significant upgrade from the traditional milk chocolate coating. Chef Coppel guides you through tempering and dipping to achieve a professional snap, making this Milky Way Bars Recipe a luxury product suitable for high-end gift boxes.
What is included in the recipe?
Recommendations and rules:
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