Home-Made Chocolate Bars “Mars”
by Editorial Staff
Using this recipe, you can make a Mars chocolate bar at home, in your kitchen, and get double the pleasure.
Ingredients
- Sugar – 300 g
- Cream – 400 ml
- Confectionery glucose – 200 g
- Butter – 15 g
- Salt – 1 pinch
- Proteins – 3 pcs.
- Sugar – 150 g
- Confectionery glucose – 150 g
- Honey – 75 g
- Water – 75 ml
- Salt – 1 pinch
- Chocolate – 90 g
- Cocoa powder – 20 g
- Milk chocolate – 450 g
Directions
- Prepare products for Mars homemade chocolate bars.
- The first step is to make the caramel. Pour sugar (300 grams) into a heavy-walled saucepan, add cream (400 milliliters) to it, and place on the stove.
- Bring the mixture to a boil, stirring constantly, so that the mixture does not burn and run away.
(You need to take a large dish for making caramel, as the mixture increases in volume during cooking.)
Immediately after the mass boils, you need to add 200 grams of confectionery glucose (you can buy it in specialized stores or on the Internet).
200 grams). - Cook, stirring constantly. When the temperature of the mass reaches 110 ° C, turn off the heat, add butter (15 grams), add salt, stir and leave to cool completely.
- Gently put the caramel cooled to room temperature on pastry parchment, cover with another sheet of parchment paper on top and use a rolling pin to roll it into a rectangular layer, the thickness of which should be about 0.5 cm.
- Now you can start making chocolate nougat. Separate the three proteins in a mixer bowl. Leave aside.
- Put honey (75 grams) into a saucepan, pour 75 milliliters of water, add 150 grams of sugar and 150 grams of confectionery glucose.
- Place the saucepan on the fire. While stirring constantly, bring the mixture to 130-140 ° C, then remove the pan from the stove.
- Beat the whites with a mixer, add salt to them (a pinch). Then, without stopping whisking, gently pour the hot syrup into the whites in a thin stream and beat until the mass becomes dense.
- After that, add 90 grams of chocolate to the whipped mass, having previously melted it in the microwave or in a water bath.
(If you are using a microwave oven, when melting chocolate, turn it off every 10 seconds and stir the chocolate gently. Otherwise, it may overheat.)
After adding the chocolate, stir everything until smooth, add 20 grams of cocoa and stir again. - Carefully lay the finished chocolate nougat on a layer of caramel, spreading it in an even layer, then leave it for two days so that the blank for the bars dries. After the allotted time has passed, put the workpiece in the freezer for about 20 minutes.
- Take the blank out of the freezer and cut it into even 8×2 cm pieces, then put it back in the freezer.
- Place 300 grams of milk chocolate in a bowl and place in a water bath. Heat to 41-45 ° C
- Then remove the bowl from the water bath, add another 150 grams of chocolate bars to it and stir until the chocolate stops melting.
- Then remove the whole chocolate pieces from the bowl and place the bowl back in the water bath. Heat chocolate to 31-32 ° C.
(Keep in mind that heating happens very quickly, so be careful. If you don’t take the bowl out of the water bath in time and the chocolate overheats, you’ll have to start the whole process from the beginning.) - Remove the slices from the freezer. Dip each one in chocolate, drain off excess chocolate, and place on parchment.
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