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Le Cordon Bleu News, 03/28/2014
Chocolate marshmallows
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Recipe

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About this recipe

April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs have prepared a soft chocolate marshmallow coated in a thin layer of crisp chocolate.

Recipe - Chocolate marshmallows

36 marshmallows

In this recipe:

  • gelatin leaves
  • Trimoline
  • cocoa liquor
  • dark couverture chocolate
  • sugar

 

 

   

Ingredients

Marshmallow
11 gelatin leaves (22 g)
75 ml water
175 g sugar
75 g glucose
100 g Trimoline (inverted sugar)
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110 g Trimoline (inverted sugar)
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45 g cocoa liquor (unsweetened chocolate mass)
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powdered sugar
potato starch
Tempered chocolate
300 g dark couverture chocolate
Ganache
75 ml whipping cream
105 g couverture milk chocolate
Decoration
gold powder
Note: 1 metal frame 17 cm square x 4.5 cm high

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Method

  1. Marshmallows : Line a baking sheet with parchment paper and place the metal frame on top. Soften the gelatin leaves in a bowl of cold water. Cook the water, sugar, glucose and 100 g of Trimoline until 113°C is reached. Pour over the 110 g of Trimoline, add the softened gelatin and whisk using an electric mixer. When lukewarm, add the cocoa liquor and mix well. Pour into the metal frame and spread to form a smooth surface. Sprinkle with a mixture of equal quantities of powdered sugar and potato starch, leave to cool. Flip the marshmallow over and sprinkle the other side. Cut into 36 x 2.8 cm cubes.
  2. Temper dark couverture chocolate.
  3. Dip the bottom half of the marshmallows in the tempered chocolate and place on a baking sheet lined with parchment paper.
  4. Spread a thin layer of tempered chocolate onto a sheet of plastic film. Cut into small 1 cm squares when the chocolate has set. Sprinkle with gold powder.
  5. Chocolate ganache : Chop the milk couverture chocolate and place into a bowl. Bring the cream to a boil and pour over the chopped chocolate. Stir until smooth. Transfer to a piping bag fitted with a round tip. Refrigerate until the ganache is firm.
  6. Presentation : Using the piping bag, pipe a small ball of ganache onto each marshmallow and decorate with a chocolate square.

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Find out more...

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La Boutique

Electronic Temperature - Mastrad
Item: The chef's electronic temperature probe continuously monitors temperature and sounds when your food is cooked. Convenient and reliable, it can be used to monitor liquids, especially caramel, chocolate and jam.
Available at your local Le Cordon Bleu Boutique or on Le Cordon Bleu Europe Online Boutique


 

Piping bag 45cm
Item: Piping bag with smooth internal surface to reduce friction and for easy cleaning. The external surface is textured for grip.
Available at your local Le Cordon Bleu Boutique or on Le Cordon Bleu Europe Online Boutique


 

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