Hot Chocolates

Preparation info
  • Yield:

    160 Pieces

    • Difficulty


Appears in

By Peter Greweling and Culinary Institute of America

Published 2007

  • About


Cinnamon Marshmallow

Granulated gelatin


To Make the Cinnamon Marshmallow

  1. Stir the gelatin into the cold water to hydrate.
  2. Combine the sugar, glucose syrup, water, honey, invert sugar, and cinnamon and cook to 122°C/252°F.
  3. Pour the sugar mixture into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping. Allow the mixture to cool to 100°C/212°F.