COUCHER DU SOLEIL MARSHMALLOWS

Yield

Ingredients

70g  honey
225g  sugar    
75g water
100g corn syrup
18g gelatin
72g water
125g Guittard Coucher du Soleil 72% (melted)

Directions

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.

Photos

https://www.guittard.com/in-the-kitchen/recipe-print/coucher-du-soleil-marshmallows