Soft, pillowy, and smooth, these marshmallows practically melt on your tongue! An excellent addition to hot cocoa.
70g honey
225g sugar
75g water
100g corn syrup
18g gelatin
72g water
125g Guittard 72% Coucher du Soleil (melted)
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.
https://www.guittard.com/in-the-kitchen/recipe-print/coucher-du-soleil-marshmallows