Whirly Berley Bar

Adapted by StarChefs.com
Yield: 75 bite-sized bars


Soft Chocolate Torrone
½ ounce dried egg white
19 ounces sugar
2 ounces fresh egg whites
7 ounces corn syrup
5 ounces water
10 ounces honey
3 ounces chocolate
3 ounces bittersweet chocolate chunks
1 ounce cocoa butter
Salted Chocolate Caramel
2½ cups granulated sugar
1¾ cups corn syrup
¾ cups water
¾ pound butter, cubed
1¼ cups heavy cream
½ pound dark chocolate chunks
coarse sea salt
cocoa nibs
To Assemble and Serve
tempered dark chocolate
cocoa nibs


For the Torrone:

Grease a marble slab and rolling pin. In a stand mixer fitted with a whip attachment, combine the dried egg whites, 2 ounces sugar, and fresh egg whites. Using a small copper pot and candy thermometer, heat the honey to 225ºF. At this point, start whipping the egg white mixture on high. Continue cooking the honey to 250ºF, and then pour the honey into the running mixer.

In a saucepot, combine the remaining sugar, corn syrup, and water and heat over high heat until the syrup reaches 265ºF. Immediately remove from heat and pour into whipping mixer. The torrone should collapse slightly but will puff up again. Keep whipping for 3 minutes on high speed.

Over a double boiler, combine the chocolate liqueur, chocolate chunks, and cocoa butter and cook until chocolate melts. Turn the mixer down and slowly pour in the melted chocolate mixture. The torrone will separate but then homogenize after 30 seconds. Scrape the torrone out of the mixing bowl onto a greased marble slab and roll into a ¼-inch thick rectangle. Set metal candy bar molds snugly around the torrone and press the mixture out with your fingers to fill any gaps.

Salted Chocolate Caramel:

In a heavy-bottomed stainless steel or copper pot, bring the sugar, corn syrup, and water to a boil. Attach a candy thermometer and bring syrup up to 248ºF. Stir in butter. The temperature will fall about 20ºF. With a wooden spoon, stir in a figure-eight motion until the caramel comes back to 248ºF. Slowly stream in heavy cream. Continue stirring until caramel returns to 248ºF. Remove from heat and stir in dark chocolate until fully incorporated. Rest for 5 minutes, and then pour caramel on top of the Torrone in the metal candy bar molds. Sprinkle liberally with cocoa nibs and sea salt, making sure to coat the caramel evenly. Let bars stand for at least 2 hours, or until caramel is firm.

To Assemble and Serve:

Remove metal molds and score the candy into 1¾-inch x ½-inch bars. Rolling cutters or a guitar come in handy at this stage but a ruler and knife will do just as well. Enrobe or hand-dip bars in tempered dark chocolate and top with a small amount of cocoa nibs.