Giant mars: the xxl dessert that everyone will love!

Name: Giant mars: the xxl dessert that everyone will love!
Uploaded: 2019-10-31T14:44:57Z
Duration: PT225.234S
Channel: Food Inspiration

published on 31 October, 2019 at 15:44

One of the sweetest and most beloved chocolates in the world, make yourself a big size Mars just for yourself.

INGREDIENTS

For the chocolate coating:

800g milk chocolate, melted and tempered

For the caramel:

250ml glucose syrup

250ml double cream

320g caster sugar

125ml whole milk

For the nougat:

2 egg whites

65 ml glucose syrup

1 tsp vanilla

Sugar sirup:

435 g caster sugar

200 ml water

380 ml glucose syrup

and

60g cocoa powder, sifted

METHOD

Prepare a mold, silicone or metal. If using a metal mold, cover the gas with transparent film and cover the edges of the mold with acetate film.
Fine melt 300g of milk chocolate and move the loaf tin around the base and sides with chocolate.
Place in the fridge to cool.
Prepare the caramel. Combine the ingredients, and stir until the sugar is dissolved. Once the sugar is dissolved stop stirring but continue to heat until the mixture reaches 115 C.
Pour the prepared caramel over the chocolate and return the mold to cooling.
To make the nougat layer combine egg whites, 65g glucose syrup and vanilla in a bowl of a stand mixer. Prepare sugar syrup. Water, 435g glucose syrup and malt powder into a saucepan and heat. Stir until the sugar is dissolved, then add a sugar thermometer. Once it reaches 115 C turn the beaters to high to whisk the egg white mixture. When the sugar reaches 126 C remove from the heat and pour in a thin steady stream into the whites with the mixers still running on high.
Once the mixture thickens turn the mixers down and add the cocoa powder. Turn off the mixers and pour the nougat over the caramel. Spread out with a spatula to flatten. Place the bar into the fridge to set.
Melt and temper 250g milk chocolate and when the nougat has a set, pour over the bar to create the base of the bar.
Place back in the fridge to cool the chocolate.
When ready to use, remove the bar from the removed silicone mold and set over a rack placed over a baking tray.
Melt and temper the remaining chocolate and pour over the top of the bar. Use a stick to create markings on the top of the bar and set aside to cool.