COUCHER DU SOLEIL MARSHMALLOWS
Soft, pillowy, and smooth, these marshmallows practically melt on your tongue! An excellent addition to hot cocoa.
Difficulty:
Working Time: 45 minutes
This recipe contains: Dairy, Eggs
Ingredients
70g honey
225g sugar
75g water
100g corn syrup
18g gelatin
72g water
125g Guittard 72% Coucher du Soleil (melted)
Directions
Have bloomed gelatin and corn syrup in mixer. Cook sugar, water and honey 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.
