58% Stevia Dark Chocolate Marshmallows

Yield

Ingredients

9g Gelatin Leaves
45g Water
50g Inulin
82g Water
90g King Arthur Sweetener
45g Coconut Sugar
1g Kosher Salt
10g Agave Syrup
8g Vanilla
88g 58% Keto Chocolate
8g Oban

Total Weight: 436g
Net Carbs per Gram:  0.0173
Serving Size: 15
Net Carbs per Serving: 2.595

Oban Coat net Carbs per Gram: 0.01
Net Carbs per Gram, Enrobed: 0.2695

Directions

Bloom the gelatin with the first amount of water. Combine second water, inulin, sweetener, coconut sugar, agave syrup, and salt in a saucepan and cook to 115°C. Pour this mixture over the bloomed gelatin. Whip on high using the whisk attachment until mixture has gained volume and cooled to 35° C.

Add melted chocolates and vanilla. Stir until fully combined and pour into a lightly greased frame approximately 6"x8". Once fully cool and set, cut to desired size and enrobe in tempered Oban.

Photos

https://www.guittard.com/in-the-kitchen/recipe-print/61-stevia-dark-chocolate