Chocolate marshmallow

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.

Recipe

Created by

Luis Robledo - Chef/Owner, Tout Chocolat, Mexico

Chocolate marshmallow

ingredients	preparation
58g gelatin leaves 230g water	Soak the gelatine in the water.
305g trimoline 400g 80-20-44NV 100g CM-CAL	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.

Chocolate marshmallow

Recipe

Chocolate marshmallow

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Chocolate marshmallow

Recipe

Chocolate marshmallow

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