Soft, pillowy, and smooth, these marshmallows practically melt on your tongue! An excellent addition to hot cocoa.
100g corn syrup
125g Guittard 72% Coucher du Soleil (melted)
Have bloomed gelatin and corn syrup in mixer. Cook sugar, water and invert
sugar to 110˚C and add to mixing bowl. Whip on medium high until mixture
has cooled to 40˚C, (slightly warm). Reduce mixer speed and stream melted
chocolate into the gelatin mixture. Cast in an oiled 9” x 13” aluminum pan. Apply a
thin coat of vegatable oil to a piece of paper, press to level. Once the marshmallows
have set (about 4 hours or overnight), cut into desired shape and toss in a 50/50
mixture of powdered sugar and Guittard Cacao Rouge.