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Marshmallow Baby Bears
Made with GUANAJA 70%
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Makes 18 marshmallow baby bears
Preparation time: 35 minutes
To be done on the day: Dark chocolate marshmallow Tempering
Recipe Step by Step
DARK CHOCOLATE MARSHMALLOW
12g Powdered gelatin
65g Water (to rehydrate the gelatin)
130g Egg whites
10g Cocoa powder
Dissolve the powdered gelatin in cold water.
Cook the sugar and water at 230°F (110°C).
Add 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 to 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.