HOMEMADE CHOCOLATE (SWIRL) MARSHMALLOW
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Step 1: GELATINE & COCOA POWDER
24g Gelatine Powder
80ml Water (cold)
3tbsp Water (boiling)
2 & 1/2tbsp Cocoa Powder
1tbsp Vanilla Extract
Add the cold water and gelatine to a stand mixer and leave to sit for 10 minutes. Next, add the cocoa powder and vanilla to the hot water, stir well and leave to cool.
Step 2: SUGAR SYRUP
225g Caster Sugar
180ml Liquid Glucose
Add the water, sugar and liquid glucose to a saucepan and bring to a boil. One the mixture has reached boiling point, reduce the heat and continue to cook until the mixture reaches 114 degrees C / 237 degrees F.
Step 3: WHIP
Using a whisk attachment break up the gelatine and add the cocoa powder mixture and salt. Slowly pour in the hot sugar mixture and gradually increase the speed. Whip for 10 - 12 minutes.
Step 4: DUST, SET & DECORATE
200g Milk Chocolate `
Grease and line a 10 inch square tin witch parchment paper. Dust the tin with icing sugar and cocoa powder and pour in the marshmallow. Melt half of the chocolate and drizzle on top before running a knife through the chocolate and marshmallow to create a marbled effect. Dust the top of the marshmallow with more icing sugar and cocoa powder and cover with parchment paper. Leave to sit a room temperature for 6 hours. Dust your worktop with icing sugar and cocoa powder and divide the marshmallow up into cubes using a knife or kitchen scissors. Dust all the sides of the marshmallows in the cocoa powder and icing sugar mixture. To finish, melt the remaining chocolate and drizzle on top.