Spring Chocolate Coated Marshmallows (Celine Plano - Pastry Chef & Technical Advisor - Chocolate Academy Center Chicago)

Ingredients Preparation
500g Callebaut White Classic Coating
100g Callebaut W2 White Chocolate
Melt the Callebaut White Classic Coating and the Callebaut W2 White Chocolate together in the microwave, stirring every 10 seconds to prevent the chocolates from burning.
40g Canola Oil Add the Canola Oil and stir well.
A/N Fat Soluble Food Coloring If desired , add a few drops of Fat Soluble Food Coloring.

Place the marshmallows you desire to coat on a lollipop stick and in the freezer for 5 to 10 minutes.

Check the temperature of the glaze which should be at about 100° F.
Dip the marshmallows in the glaze and let it set on a sheet tray.
Each marshmallow, once dipped can be garnished with or decorated to match the color and the flavor. In the picture: chocolate, praline, pistachio, strawberry, and orange.

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