Equipment
- Saucepan
- Mixing Bowl
- Parchment Paper
- Rimmed Pan
- Utensils
Ingredients
Ingredients
- 36 g Gelatin
- 386 g Water (1)
- 336 g Water (2)
- 784 g Granulated Sugar
- 50 g Invert Sugar
- 50 g Vanilla Bean Paste
- 60 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder (additional for dusting)
Instructions
Assembly
- Bloom the gelatin in (1)water.
- Combine the granulated sugar, invert sugar, and remaining (2)water in a small saucepan and heat to soft-ball.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the cooked sugar mixture and bloomed gelatin on high until cooled and full volume.
- Add the 50 g Vanilla Bean Paste and stream in the 60 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder.
- Pour the mixture onto a parchment-lined rimmed pan and let stand until set.
- Cut into marshmallows of your preferred size and toss in deZaan cocoa powder of choice to coat.