Staples- Gourmet recipes

Marshmallow Baby Bears

Made with GUANAJA 70%

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Makes 18 marshmallow baby bears
Difficulty: Medium
Preparation time: 35 minutes
To be done on the day: Dark chocolate marshmallow Tempering

2 steps

Recipe Step by Step



225g Sugar

95g Water

12g Powdered gelatin

65g Water (to rehydrate the gelatin)

130g Egg whites

100g GUANAJA 70% chocolate

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.



600g STRAWBERRY INSPIRATION or GUANAJA 70% chocolate or Blond DULCEY 35%

* Check out the chef’s tip to see how to temper your couverture using the seeding technique.

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.