Chocolate marshmallow

Created by

  • Luis Robledo - Head of the Chocolate Academy™ centre in Mexico City - 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.”

  1. Chocolate marshmallow

Recipe components

Used Callebaut products
from 80% cocoa and more - Power 80

Power 80
Cocoa Mass - Cocoa mass

Cocoa mass

Chocolate marshmallow

IngredientsPreparation
  • 58g
    gelatin leaves
  • 230g
    water

Soak the gelatine in the water.

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.
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