Marbled chocolate bunnies

Marbled chocolate bunnies

From
The Artisan Marshmallow
Makes
12
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
2 tablespoons powdered gelatine
70g egg whites, at room temperature
50g dark chocolate, melted and cooled
90g shredded coconut

Method

  1. Lightly spray a 25 x 30 cm baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over 185 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved and the liquid is clear.
  4. When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 127°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  7. Transfer half the marshmallow mixture to a separate bowl and use a large spoon or spatula to fold in the dark chocolate. Fold the milk chocolate into the remaining marshmallow, then use a spatula to scrape this into the dark-chocolate mixture. Gently fold the mixtures together 1–2 times, then scrape into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  8. Turn the marshmallow out onto a clean surface. Use bunny-shaped cutters sprayed lightly with oil to cut the marshmallow into shapes. Roll the bunnies in the coconut to cover completely.

Notes

  • Keep in an airtight container for 2–3 days.

    You will lose some volume when you add the chocolate, giving these marshmallows a slightly more dense texture.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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