Directions

• Make the caramel first: 300 grams (10.5 oz) of sugar (normal & cannabis sugar) should be added to a high-sided pan. Stir in 400 ml (14 fl oz) of cream. Stirring while bringing to a boil will cause the sugar to dissolve. Careful! The caramel bubbles up because it's so hot! 200 grams (7 oz) of glucose syrup should be added, and the caramel should be heated to 110°C (230°F) while stirring continuously. Turn off the heat. Add 15 grams (0.5 oz) of butter and a dash of salt before setting aside to cool.

• On a piece of parchment paper, evenly distribute the caramel filling. Roll up a second parchment paper sheet into a rectangular shape that is 0.5 cm thick. Put the parchment paper aside.
• Separate 3 eggs to make the chocolate nougat. Put the egg yolks, which we won't be using in this recipe, in an airtight container. Keep chilled until you're ready to use. Put the egg whites in the stand mixer's bowl.
• Combine 75 g (2.5 oz) of honey, 150 g (5.5 oz) of glucose syrup, 75 ml (2.5 fl oz) of water, and 150 g (5.5 oz) of sugar should all be combined in a sauce pan and heated over medium heat. Bring to 130 to 140 °C (265 to 285 °F) while stirring steadily.
• 2 egg whites should be whisked on medium speed until foamy and airy. Put a dash of salt in.
• Increase the mixer's speed to high. Add the hot syrup gradually in a thin stream. Whipping should be continued until stiff. In the meantime, melt 90 grams (3 oz) of chocolate in the microwave or a bowl set over a pot of barely simmering water.
• Switch off the mixer. Fold the nougat into the melted chocolate gently. Add cocoa powder, 20 grams (almost 1 oz). To combine, blend.
• Place in the freezer for about 20 minutes to help with cutting before setting aside for about 48 hours to air dry.
• Remove from the freezer, then cut into 8 x 2 cm bars. Refreeze the bars to make it simpler to coat them in chocolate later.
• Tempering the chocolate is the first step. Tempering is the process of heating and melting chocolate, then cooling it while carefully following instructions to create a particular type of cocoa butter crystals. Tempered chocolate snaps with a crisp snap and is glossy and shiny. White spots and streaks will appear on untempered chocolate as it blooms. There are numerous methods for tempering chocolate, all of which are based on the same ideas. The "seeding" technique is used in this recipe to temper chocolate. On our website, www.videoculinary.com, in the Tricks and Tips section, you can find additional techniques. Compound chocolate, which doesn't contain cocoa butter and only needs to be melted, can be used if you don't want to temper chocolate.
• In a dry bowl, add 300 grams (10 oz) of chocolate. Melt while gently stirring over a pot of simmering water. 105°F/41°C of heat. For this step, the appropriate temperature range is 40–45°c (104–113°F).
• Remove from the heat and stir in about 150 grams (6 oz) of previously tempered chocolate, such as a chocolate bar. It could be added whole or in small pieces (grated or roughly chopped). Until all of the chocolate has melted, keep adding and blending it in. When the chocolate stops melting and becomes thicker, stop adding it. Take out any unmelted components.
• Place the bowl over a pot of water that is just simmering. Mix gently while heating to 29–31°C (84–87°F). Be cautious! You will have to start the tempering process over if the temperature rises above 31°C.
• Dip the mars bars into the tempered chocolate using two forks. Let the extra chocolate drip by tapping the forks against the bowl's edge.
• Place until set on a piece of parchment paper, then eat! Making other homemade chocolate bars, such as snickers, bounty, or giant Twix bars, might be fun for you.