Cocoa Powder mixed hot with waterI’m researching how to make chocolate marshmallows in an effort to be good and do my homework towards writing that marshmallow flavoring guide. A method I’m testing is to heat up cocoa powder with water to make it a non-sweet solution to add to the marshmallows at the end of whipping.

Reading through the cookbook Bittersweet has developed the idea that cocoa powder’s flavor benefits from being simmered. When creating this non-sweet cocoa solution I simmered the water and cocoa powder together: and much to my surprise found it acting exactly like chocolate pudding!

It thickened up at simmer to resemble a soft set pudding. Pictured here in the post is the cocoa powder heated with water.

This concoction even develops a skin (ewwwwww) like pudding.

So, one doesn’t really need corn starch for making chocolate pudding?

5 Comments

posted December 30th, 2006 at 3:23 pm

Who knew!!??
I’m gonna go ‘sperimentin’.
Cool.
(Wait. Just checking. Was your cocoa powder pure cocoa?)

Yeah- I checked cause I thought it might have corn starch in it. I used Ah!laska brand.
I was wondering if I had a dirty measuring cup or something so I did it again and it gelled up too.
I did 1/3 cup cocoa powder : 2/3 cup water, brought to a simmer.

I’m interested in if yours does it too.

–McAuliflower

posted December 31st, 2006 at 11:01 am

The Wikipedia entry on cocoa indicates that although cocoa powder is the dry solids left over after removing cocoa butter, a standard cocoa powder still contains 10 to 12% fat. That would probably whip up nicely with a little heat.

…but how does it work with sugar?

Neat!

Almost could attribute the fat content to the phenomenon, but it become more solid as it heated. Fat would become more liquid as it heated.
And I just added sugar to it- which completely liquefied the mixture! The perfect illustration that sugar is indeed a ‘baking liquid’.

–McAuliflower

- Dave
posted January 2nd, 2007 at 11:54 am

FYI – cocoa solids, being derived from plants, are quite rich in starch.

Good point Patrick. Especially with cocoa being seed derived.

thinking of making chocolate gravy now.

–McAuliflower

- Patrick
posted January 2nd, 2007 at 4:37 pm

[...] I used the cocoa gel from earlier (which I stashed in the fridge) to add to the vanilla batter to create the cocoa layer. [...]

posted January 6th, 2007 at 6:31 am

Oh, I will keep my fingers crossed for your chocolate marshmallow experiment. Already I am dreaming of the s’mores, and hot cocoa, and ethnic Peeps…

Ethnic peeps! How funny :smile:

In the recipe as received from eGullet, there is an inclusion for chocolate marshmallows already:

Variation – Chocolate Marshmallows:

Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 1/2 cup of cocoa disolved in 1/2 cup boiling water in a separate bowl. Soften gelatine in an additional 1/4 cup cold water in mixing bowl. Add cocoa mixture to mixing bowl and proceed with recipe as above. This will produce a marshmallow with a strong chocolate flavor, but somewhat denser than the strawberry version. To get a lighter texture as well as a lighter chocolate flavor, reduce cocoa to 1/4 cup.

My test is just on when to incorporate the chocolate, and whether it decreases the volume of the marshmallow.

–McAuliflower

- pumpkinpie

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