Servings: 18 Baby Bears
Equipment
- Oven
- Egg Beater/Whisk
- Mixing Bowl
- Bear Cub Silicone Mold
- Piping Bag
- Tempering Machine
Ingredients
Dark Chocolate Marshmallow
- 225 g Granulated Sugar
- 95 g Water
- 12 g Powdered Gelatin
- 65 g Water (to rehydrate the gelatin if/as needed)
- 130 g Beaten Egg Whites
- 100 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 10 g Valrhona Dutched Cocoa Powder
Tempered Chocolate or Inspiration (use one of the listed options)
Instructions
Dark Chocolate Marshmallow
- Dissolve the powdered gelatin in cold water.
- Cook the sugar and water at 230°F (110°C).
- Add in the melted gelatin and combine with the beaten egg whites. Beat at a constant medium speed until firm.
- When the marshmallow is still warm, use a spatula to stir in the melted 100 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves and the 10 g Valrhona Dutched Cocoa Powder.
- When the mixture reaches 100/120°F (45/50°C), pour it into a piping bag without a nozzle and pipe it into the bear cubs silicone mold greased with grape seed oil.
- Leave set for 12 hours.
Tempered Chocolate or Inspiration
- Melt the 600 g Valrhona Strawberry Inspiration Couverture Feves at 115°F (45°C), then temper it using the seeding method.
- Coat the marshmallows with the seeded and tempered 600 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves and 600 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves.
- Enjoy!