- 152g Trimoline
- 200g Sugar (caster)
- 152ml Water
- 15g Rich Terracotta Cocoa Powder
- 212g Trimoline
- 150g Fish Gelatine (bloomed and melted)
- 25g Toasted Cocoa Nibs
TT / To Taste:
- 50g confectioner’s sugar
- 50g Cornstarch
Blend and set aside until ready to use.
Coating powder:
- 100g Confectioner’s sugar
- 20g Rich Terracotta Cocoa Powder
- Prepare a sheet tray with a sheet of acetate and lightly grease. (a silpat is also possible but needs to be slightly coated with TT)
- In a saucepan add 1st quantity of trimoline, sugar and water. Bring to a boil and cook to 110ºC.
- At the same time add 2nd quantity of Trimoline to a mixing bowl with a whisk attachment and start beating.
- Once syrup has reached the correct temperature, stream into mixing bowl. While constantly whisking at a medium speed.
- Add cocoa powder
- Stream in gelatin and whisk until firm glossy peaks form. (mixture needs to be completely cooled)
- Add Cocoa nibs gradually (if added all at once, there is a risk all the nibs will fall to the bottom or clump)
- Once ready, transfer to prepared sheet tray. Spread evenly. Lightly grease and seal with another acetate sheet.
- Let set 24 hrs.
- Once completely set,
- Prepare coating powder
- Cut marshmallow into desired shape and size (recommendation 2x2cm squares)
- Toss into coating powder and store into an air-tight container.
- Self-life is about a week unopened and 3 days opened. If in an opened container, marshmallows might need to be refreshed with coating powder.
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