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Chocolate Marshmallow
- Difficulty
Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
This is a simple, original recipe that uses gelatin, sugar, and honey as basic ingredients. You may flavor it with chocolate or all sorts of fruit coulis.
Ingredients
8 ½ sheets 17 g 1 cup 3
Method
Line the baking pan with parchment paper and oil it lightly. Prepare another sheet of parchment paper to cover the pan and oil that too. Soften the sheets of gelatin in a bowl filled with very cold water.
In a saucepan, prepare a syrup. Cook the sugar, the 3 tablespoons plus 1 scant teaspoon (2 ½ oz./70 g) honey, and the water to a temperature of 230°F (110°C) (1, 2).
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