March 24, 2017
In the world of Chocolate Marshmallow recipes, you’ll find many that suggest you whip hot? sugar syrup and gelatine into a dense, but loose? batter. ? These recipes rely on sugar that’s been cooked to the firm ball stage (245F-250F) with a lot of gelatine to set the batter. I’ve seen many recipes that call for nearly an entire cup of corn syrup to prevent crystallization. The result is a dense and sticky marshmallow that is cloyingly sweet. Of course, you’d expect marshmallows to be sweet and sticky, after all they’re mostly sugar, but marshmallows should also have texture and flavour.
The method in this Chocolate Marshmallow recipe creates a fluffy, bouncy marshmallow with an undeniable cocoa flavour. Meringue fresh egg whites. After add cooked sugar that’s reached the soft crack stage (270ºF-290ºF). The hotter the sugar, the firmer it sets, so you’ll need less gelatine to transform your marshmallow batter into a spongy confection. For Easter, pipe warm marshmallow batter into plastic Easter eggs. Allow them to set overnight. Roll them around in cocoa powder, chocolate sprinkles or mini crispearls. Pack them in your children’s Easter basket and watch them create Easter magic.
This recipe is adapted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.
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