Fluffy Nutella Nougat Candy Bars

Egg White Meringue
0 Combine 100 grams of corn syrup and two egg whites in the bowl of a 5 quart planetary mixer.  Mix to combine but do not start mixing on high yet.
Syrup Slurry
1 Combine 180 grams water, 670 grams corn syrup, and 580 grams of sugar.  Cook over high heat to 232F. 
3 When temperature reaches 232F, turn mixer on high. Continue cooking to 252F.
5 Turn off heat.  Slowly stream syrup into whipping egg whites.  Do not go to fast - you will collapse the egg white meringue.
6 Once all of the syrup has been added, continue whipping on high for 4 minutes.
Fats, Flavors, Graining agents
8 Turn mixer to low- medium. add in fluid Nutella. Add in powdered sugar and cocoa.  Mix until combined.
9 Pour on greased parchment.  Top with another sheet of greased parchment.  Nougat MUST sit for 24 hours before cutting.
Cut and Dip
11 Cut nougat into desired size bars.  I recommend bars be 1" by 4.5".
12 Dip into tempered milk chocolate or milk chocolate flavored candy melts.