Assembly

• Bloom the gelatin in 380g of the water.
• Combine the granulated sugar, invert sugar, and remaining 336g 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 vanilla and stream in the 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.