Chocolate Divinity Candy

Grease an 8 ½-x-4 ½-inch (20 cm) loaf pan. Line the bottom and sides of the pan with parchment and lightly grease the paper as well.

Melt the chocolate in a bowl placed over a saucepan of barely simmering water, stirring gently until smooth. Remove this from the heat (it can still be warm) and keep the pan of water gently simmering.

Whisk the egg whites, ½ cup (100 g) of the sugar and the salt in a metal bowl. Place this bowl over the pot of simmering water and whisk constantly (but it doesn’t have to be too vigorously) until the whites reach a temperature of 160 ºF (71 ºC). Using electric beaters, or pouring the whites into the bowl of a stand mixer fitted with the whip attachment, whip the whites until they hold a stiff peak but are still warm, about 3 minutes.

Bring the remaining ½ cup (100 g) of sugar, corn syrup and water to a full boil over high heat in a saucepan and boil until it reaches a temperature of 250 F (120 C). Quickly but carefully pour this into the meringue mixture while whipping the meringue on medium high speed (pour the hot sugar down the side of the bowl, not into the beaters, to prevent splashing) and then increase the speed and whip for 2 minutes (it will still be very warm). Lower the speed to medium and add the chocolate and vanilla, beating until blended (the candy will thicken up quickly at this point.)

Scrape the candy into the prepared pan, spread as much as possible. Cover the candy with plastic wrap so that the plastic is directly on the candy and press the plastic with your hands to flatten and level the candy. Let this cool until set, about 3 hours.

To portion, turn the candy out onto a cutting board and peel away the parchment paper. Trim away any rough edges and cut the divinity candy into squares or diamonds. Roll the pieces in sifted cocoa powder to coat and store in an airtight container.