Chocolate Nougat

0 Combine cocoa powder and sugar, set aside.
1 Heat unsweetened chocolate until fluid, set aside.
Egg whip
2 In a 5 qt stand mixer, combine 100 grams of corn syrup and egg whites. Mix until combined but do not whip.
Syrup slurry
3 Combine 580 grams of sugar, 670 grams of corn syrup, and water in a thick bottomed saucepan. Begin cooking over high heat.
4 When sugar syrup reaches 231F, begin whipping egg white mixture on high. Continue cooking syrup until 249F. Remove from heat.
Finishing it off
5 Slowly stream in hot syrup into egg whites while whipping. Continue whipping on high for 4 minutes.
6 After 4 minutes, turn mixture to low. Add in vanilla, powdered sugar/ cocoa mix, and fluid chocolate. Mix until combined.
7 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
8 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
14 Store in an airtight container at room temperature.  Shelf life is 9 to 12 months.