Valrhona Marshmallow Baby Bears

Valrhona Marshmallow Baby Bears

Prep Time: 35 minutes
Course: Dessert, Snack
Cuisine: French
Keyword: Candy, Halloween, Marshmallow
Difficulty: Easy
Brand: Valrhona
Servings: 18 Baby Bears
Author: AN ORIGINAL RECIPE BY L’École Gourmet Valrhona

Equipment

  • Oven
  • Egg Beater/Whisk
  • Mixing Bowl
  • Bear Cub Silicone Mold
  • Piping Bag
  • Tempering Machine

Ingredients

Dark Chocolate Marshmallow

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!

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