Chocolate marshmallows

Chocolate marshmallows

By
From
A la Mere de Famille
Makes
50
Prep
25 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
10g gelatine sheets
110g water
50g mild honey
240g sugar
100g egg whites, (about 3)
50g pure cocoa mass, see note
100 unsweetened cocoa powder, for coating

Equipment

Quantity Ingredient
sugar thermometer
electric mixer

Method

  1. Making the marshmallow

    Place the gelatine in cold water to soak for 5 minutes, then drain and set aside. Melt the cocoa mass in a heatproof bowl placed over a saucepan of simmering water, making sure the base of the bowl does not touch the water. In a saucepan, heat the water, honey and sugar until the mixture reaches 114°C on a sugar thermometer. Meanwhile, put the egg whites in the clean dry bowl of an electric mixer and whip on low speed. Gently incorporate the hot sugar syrup, then the softened gelatine. Increase the speed of the mixer — the marshmallow will thicken, then cool. Add the cocoa mass to the marshmallow and combine.
  2. Making the marshmallow cubes

    When the mixture has cooled to about 40°C, pour the marshmallow out onto a clean work surface dusted with two-thirds of the cocoa powder. Let the marshmallow cool completely at room temperature for 3 hours before cutting into 3 cm cubes. Dust the cubes of marshmallow with the remaining cocoa powder to stop them from sticking together.

Chocolate

  • Chocolate comes from processing the cocoa bean and combining it with other ingredients. Producing good chocolate is dictated by a rigorous process. The beans are removed from the cocoa pods then fermented (which is when they develop their first cocoa aromas and brown colour). They are then sun-dried and sent to processing plants which transform them into cocoa mass (through sorting, roasting, crushing and grinding). The cocoa mass that results from the grinding forms the basis of the chocolate. The mass itself contains about 50% cocoa butter.

    Chocolatiers like À la Mère de Famille use a type of chocolate called ‘couverture’, which contains at least 32% cocoa butter (the cocoa butter contained in the cocoa mass plus the added cocoa butter in the recipe). This makes them more fluid to work with. For the recipes in this book, it is preferable to use couverture chocolate. Failing this, always try to use a chocolate with a high percentage of cocoa.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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