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
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 really enjoyed your video. I've always made candy by trial an error. Didn't know the science behind it. I was just told this is what we do for it turn out. Both my grandmother's however always encouraged me to try different ways for different confections. They said, "to never stop experimenting." Thank you again. I'm learning, and that is good😊
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!
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!
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 👍🏻
The secret to the mysterious filling has now been revealed, but it's still a lot of work making it so I'll probably just buy one. After watching how much work is needed to make it, the bar is definitely worth every penny.
Outstanding information & techniques that help make this topic approachable, with lots-o-practice and patience. Love the explanations along the way. Hope you can find the time to make more videos. Thank you for posting this!
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.
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...
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?
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.
The odds of finding your wonderful video just now! I recently tried to make homemade Payday bars. Through some trial and error I finally have the flavor right but my nougat is too chewy. I think the info in your video will help me nail the texture and chew of the commercially made candy bar. Bonus that I'm a bit of a science geek. BTW the main recipe on the internet for making Payday bars is not even close.
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?
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?
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
Please Tell me what container you used, I already bought some 1/4 size before I received my sous vide container only to find out too large, so ready to buy 1/6 size polycarbonate but even they do not look like what you used because the top of container on yours has a narrow lip and not wider on the corners as the 1/6 size food containers all are?
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
Great video. I really appreciated the footnote at the end: unfortunately, the same can be applied to many pastry and bakery products. Most artisanal pasta makers were obliterated sooner...
I followed this recipe to the letter, except that I was lazy and didn't hand stir the chocolate mixture or the dry ingredients. I just slowed the mixer down and dumped them in. Worked great, just fyi.
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
With all the unintentionally tacky/gaudy and hyper-inflated on-screen personas developed out of a deep desperation towards appealing to the least worthy but most common denominator (those who absolutely require obnoxious amounts of audio/visual/host-personality stimulation in all of their viewed content), this is refreshing and different.
😩🤣Everything that could go wronjg did, The stand mixer stripped it gears on my kitchenaid artisan, it did start to slow down but pushed it farther since by infrared still at 140 deg F, then icorporating the ingredients the spatula broke, and I had to find it and fish out. Then I thought that a batch was just enjough to fill the mold, so I scrapped out bowl and over filled the mold A Lot. This is a far as I am in the process. Really bad thing I will have to switch back to a hand mixer and I have thousands of cookies to make for christmas and not time to fix mixer.
hop into the cooking idc that X made a video about it Too im here for your spin on it, right? Jump into the content! also show somethng on the screen you infront of a computer on a food video is mid at best.
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
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 UA-cam 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.
Yes! Finally someone who is a food scientist making food
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!
Brilliant content, I am enthralled with this complete series!
Thank you, I really enjoyed your video. I've always made candy by trial an error. Didn't know the science behind it. I was just told this is what we do for it turn out. Both my grandmother's however always encouraged me to try different ways for different confections. They said, "to never stop experimenting." Thank you again. I'm learning, and that is good😊
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!
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!
how have I never found your channel before? This video is fantastic
Just found your channel! Love food science! Thank you for posting
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 👍🏻
As always a wealth of knowledge and a yummy result. Great job!
Thank you! It's so much easier when I understand what is actually happening :)
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?
I Love the Chemistry Lessons ~ very thorough & well presented. Thank you
The secret to the mysterious filling has now been revealed, but it's still a lot of work making it so I'll probably just buy one. After watching how much work is needed to make it, the bar is definitely worth every penny.
Since the Bon Appetit series I always wanted to findsomeone who do this products aplying the food science. Thaks you're awesome
I would use crepes for cleaning the fork instead of a paper towel because you can eat chocolate covered crepes afterwards 😁😁
14:38 that nougat pull was so sexy!!! thank you so much for this vid! it's super helpful to an aspiring amateur candymaker!
Excellent video. It’s exactly what I was looking for.
Excellent Ariel. I still keep some in the refrigerator. They are still very good from Father's Day. Thanks. :)
Outstanding information & techniques that help make this topic approachable, with lots-o-practice and patience. Love the explanations along the way. Hope you can find the time to make more videos. Thank you for posting this!
PS. I'll probably have to watch this 5+ times before starting my first attempt then rewatch as I make mistakes with each attempt.
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.
How could I set the grain shorter? I think it could benefit from less stretch if possible
Thanks for recommending this book about confections. Now i understand why my previous nougat failed
Great video I love the explanation of what happens to the ingredients.
Great job on your video I really enjoyed how you explained every detail I wish more people was like you
14:40 I can tell that was made by a pro.❤ congrats!!!
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...
Wow. It looks yummy!
thank you. ❤
Why have you stopped uploading videos,please do it❤
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?
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.
The odds of finding your wonderful video just now!
I recently tried to make homemade Payday bars. Through some trial and error I finally have the flavor right but my nougat is too chewy. I think the info in your video will help me nail the texture and chew of the commercially made candy bar.
Bonus that I'm a bit of a science geek.
BTW the main recipe on the internet for making Payday bars is not even close.
Great content!!!
Thank you, Gabrielle! :D
5:08 those metal forms? Where could I purchase those? I want to get started!!!
Made these last week (sugarfree version with Allulose & Lilly's Chocolate) and they were perfect!
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?
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?
Thank you.
I was looking for a video that can help me make a 3 Musketeer bar at home. I will see what happens.
what brand and size of containers do you use for your sous vide setup for maintaing chocolate temperatures?
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
Please Tell me what container you used, I already bought some 1/4 size before I received my sous vide container only to find out too large, so ready to buy 1/6 size polycarbonate but even they do not look like what you used because the top of container on yours has a narrow lip and not wider on the corners as the 1/6 size food containers all are?
Isn't the T silent in nougat?
This is fantastic, I ate a three musketeers while watching and felt embarrassed...can’t wait for more videos!
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
Great video. I really appreciated the footnote at the end: unfortunately, the same can be applied to many pastry and bakery products. Most artisanal pasta makers were obliterated sooner...
Aren't 3 musketeers covered in milk chocolate? How do you go about tempering milk chocolate or do you need to?
You are amazing!
So informative🎉
Could I make without milk powder?
I followed this recipe to the letter, except that I was lazy and didn't hand stir the chocolate mixture or the dry ingredients. I just slowed the mixer down and dumped them in. Worked great, just fyi.
So... did they taste good?
Where did you purchase your confectioners frame from please.
This is great!
Is there a reason you flavor the nougat with both chocolate AND coco powder?
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
Please give us the ingredients for 3 Mixtures
I tried. I failed. The nougat turned into a giant chocolate Charleston Chew. It was very time consuming… I’m not sure if I’m ready to try again.
Thank you for your amazingly educational videos ❤
My mouth is watering
A version of our favourite snacks made with corn-syrup and MSG? What the hell would that taste like?
Thank you for the "B" roll
Can you please🙏 make marshmallow fluff
thanks 😊 l love your channel 👌🥇
With all the unintentionally tacky/gaudy and hyper-inflated on-screen personas developed out of a deep desperation towards appealing to the least worthy but most common denominator (those who absolutely require obnoxious amounts of audio/visual/host-personality stimulation in all of their viewed content), this is refreshing and different.
😩🤣Everything that could go wronjg did, The stand mixer stripped it gears on my kitchenaid artisan, it did start to slow down but pushed it farther since by infrared still at 140 deg F, then icorporating the ingredients the spatula broke, and I had to find it and fish out. Then I thought that a batch was just enjough to fill the mold, so I scrapped out bowl and over filled the mold A Lot. This is a far as I am in the process. Really bad thing I will have to switch back to a hand mixer and I have thousands of cookies to make for christmas and not time to fix mixer.
Smooth
Subscribed.
❤❤❤❤❤❤
I love you♥
Wow, today I learned: fats can crystallize. 🤯
I know you're gonna say: "No, I'm a scientist," but ayo. You're a god. That's wild.
you mix bla blabla we confusing are talking since or candy
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
hop into the cooking idc that X made a video about it Too im here for your spin on it, right? Jump into the content! also show somethng on the screen you infront of a computer on a food video is mid at best.
Push your glasses up a bit on your nose.
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
Amazing ! Love your channel ...would be cool if you can recreate birds milk chocolate candy or cake
I subbed
Get over yourself.