Chocolate marshmallow

Created by

Luis Robledo - Chef/Owner, Tout Chocolat, Mexico

level 1

Intense cocoa flavour meets soft and mellow texture. That is the great thing about chocolate: getting the opportunity to be creative and amaze over and over again. Re-invent classics and push the boundaries to new sensations.

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Recipe components

Callebaut® ingredients

Chocolate marshmallow

Ingredients	Preparation
58g gelatin leaves 230g water	Soak the gelatine in the water.
305g trimoline 400g Callebaut - Finest Belgian Dark Chocolate - Dark Chocolate - Power 80 - 2.5kg Callets 100g Callebaut - Cocoa Products - Cocoa - Cocoa Mass - 2.5kg Callets	Add to previous mixture.
685g sugar 214g trimoline 290g water	Mix in a casserole and boil. Pour over the chocolate mix and start whipping with the whisk. Once the mix reaches 34º C pour into 2 cm frames and freeze. Cut into 2 cm stripes using the guitar cutter and roll in a mix of cocoa powder and corn starch.