American snack


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Passion fruit marshmallow

ingredients preparation
  • 200g
    passion fruit puree
  • 285g
  • 96g
    invert sugar

Mix and boil into a syrup at 110°C (230°F).

  • 120g
    invert sugar
  • 96g
    gelatin mass

Mix in a blender. Pour over the syrup and whip

Pour into a frame and leave to cool in the refrigerator. 

Finishing and presentation

- Cut into strips with a guitar cutter and roll each strip up into a spiral.

- Push in a lolly stick and dip in milk chocolate Callebaut® Select 823NV.

Get in Touch