Valrhona Marshmallow Baby Bears
Course: Dessert
Cuisine: French
Keyword: Marshmallow
Servings: 18 Baby Bears
Author: AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Oven
Egg Beater/Whisk
Mixing Bowls
Bear Cub Silicone Mold
piping bag
Tempering Machine
Dark Chocolate Marshmallow
Tempered Chocolate or Inspiration (use one of the listed options)
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 GUANAJA 70% chocolate and the 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 chocolate or the Inspiration at 115°F (45°C), then temper it using the seeding method.
Coat the marshmallows with the seeded and tempered couverture.
Enjoy!