• Combine cocoa powder and sugar, set aside.
• Heat unsweetened chocolate until fluid, set aside.

Egg whip

• In a 5 qt stand mixer, combine 100 grams of corn syrup and egg whites. Mix until combined but do not whip.

Syrup slurry

• Combine 580 grams of sugar, 670 grams of corn syrup, and water in a thick bottomed saucepan. Begin cooking over high heat.
• When sugar syrup reaches 231F, begin whipping egg white mixture on high. Continue cooking syrup until 249F. Remove from heat.

Finishing it off

• Slowly stream in hot syrup into egg whites while whipping. Continue whipping on high for 4 minutes.
• After 4 minutes, turn mixture to low. Add in vanilla, powdered sugar/ cocoa mix, and fluid chocolate. Mix until combined.
• Spread nougat on oiled parchment in a 9 x 13 pan. Cover lightly with a greased sheet of parchment paper. Let rest for 12 hours or overnight.

Cutting and wrapping

• Cut into 0.75" wide x 1.25" long pieces (or desired size) and wrap in cello candy wrappers. You can also wrap in cut parchment or wax paper.

Storage and shelf life

• Store in an airtight container at room temperature. Shelf life is 9 to 12 months.