Essentials

MOUSSE TEXTURES

P125 COEUR DE GUANAJA MARSHMALLOW

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Ingredients

  • 330 g
    • P125 Coeur de Guanaja 80%
  • 610 g Sugar
  • 200 g Water
  • 190 g Invert sugar
  • 46 g Gelatin
  • 270 g Invert sugar
  • 0 g AN COCOA POWDER
  • 0 g AN Gold powder
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Recipe

Heat the sugar with the 190 g of invert sugar and water to 110° C (230° F).

Put the 270 g of invert sugar in the bowl of a mixer fitted with the whisk attachment. Pour in the boiling hot syrup over and whip. Soak the gelatin in the water, melt it the microwave and pour it over the sugars. Beat with the whisk attachment until ribbons form. Once the marshmallow is lukewarm, fold the melted P125 COEUR DE GUANAJA at 60° C (140° F) with a rubber spatula and immediately pour the mixture (35/40° C, 95/104° F) in the confectionery frame. Allow to set at 16° C (61° F) for a couple of hours.

Cut out 2 cm cubes with a confectionery guitar.

Coat the marshmallow cubes by hand in tempered couverture and roll in a mix of cocoa powder and a bit of gold powder.

Slightly sift the coated marshmallow cubes in order to remove any excess cocoa powder. Store at 16° C (61° F).

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