How to make Chocolate Marshmallow
Prepare a pan— line it with some aluminum foil and apply some cooking spray (nonstick).Add 1/4 cup + 2 tbsp water in a microwave-safe container and place inside the microwave oven for 2 minutes. Add 1/3 cup cocoa powder to the water and stir.Add 1/2 cup water (normal) into a large stand mixer. Add gelatin on the top and stir. Allow it to get dissolved for some 5 minutes. Add the warm cocoa mixture prepared into the gelatin water. Mix well to allow them to combine.Combine the 1/2 cup remaining water, sugar, and corn syrup in a medium saucepan. Place over a medium-high flame and keep stirring. Check with a candy thermometer.Cook the corn syrup mixture until it registers a temperature of 240 degrees Fahrenheit. Once every now and then, brush the sides with a wet brush to prevent crystallization. Let the candy cook and turn the mixture on low speed so as to ensure that the cocoa and gelatin are mixed well.Remove the candy mixture from the heat once it attains the temperature specified. Reduce the mixer speed to low and add the hot syrup to the mixer bowl. Take care since the syrup is very hot. Increase the mixer speed gradually. Begin whipping the marshmallow mixture for some 15 minutes until it becomes shiny and stiff. Check by looking at its consistency– it should ideally be thick and shiny.Add the marshmallow into the pan prepared earlier and smooth the top. Let it sit at room temperature for some 10 hours.Sift the cornstarch, 4 tbsp cocoa powder, and powdered sugar together. Sprinkle sugar and starch mixture on the surface. Add the sugar and starch coating on the top of the marshmallow and flip it face down on the surface prepared.Peel the foil back from the marshmallow. Spray some nonstick cooking spray on a large knife and coat both the sides with the coating powder. Cut the marshmallow into square-shaped pieces while coating the knife blade with the sugar-starch mixture. Roll the edges of the marshmallows in the coating mixture.Melt the chocolate coating and dip the marshmallows halfway into the molten chocolate. Allow the chocolate to set at room temperature. Do not refrigerate.
Did you know it takes some 400 cocoa beans to produce 1 lb chocolate? In Spanish, “cocoa” is called “cacao”. The scientific name of the chocolate tree means “food of the gods”!