My recent experimentation with black sesame paste marshmallows gave me the idea to add the chocolate at the end of mixing to minimize disruption of the marshmallow’s volume during whipping.
Here are the results of making two variations of chocolate marshmallows .
Pictured on the left is a basic vanilla marshmallow recipe.
The middle is the basic vanilla marshmallow recipe with the dissolved cocoa added after whipping; swirled in.
The right hand marshmallow is the chocolate variation suggested in the strawberry marshmallow recipe, which takes away 2/3 of the water used to bloom the gelatin and uses it to dissolve an equal amount of cocoa powder (by volume) which is all then added to the gelatin in the mixing bowl before the heated sugar syrup is added. Essentially, the cocoa added before the whipping.
The decrease in marshmallow volume is quite apparent when dissolved cocoa is added at the beginning of the whipping step.
The cocoa flavor of the swirled marshmallow is more acute though both chocolate marshmallows contain the same amount of cocoa.
Chocolate Swirl Marshmallows
amounts with in parenthesis denote half quantities
- cocoa powder, 4Tbs (2 Tbs)
- boiling water, 4Tbs (2 Tbs)
- gelatin envelopes: unflavored Knox brand, 2 (1)
- cold water, 1/4 c + 2 Tbs (3 Tbs)
- vanilla extract, 1 1/2 tsp (3/4 tsp)
Hot Sugar Syrup Preparation
- sugar, 1 1/2 c (3/4 c)
- water, 1/4 c +2 Tbs (3 Tbs)
- corn syrup, 1/2 c + 2T (1/4 c + 1 Tbs)
- salt, 1/4 tsp (1/8 tsp)
- confectioners sugar
- rice flour
Line an 8” x 8” pan or a 11″ x 7 ” tin (5″ x 5″ sandwich sized container) with parchment paper. Coat the paper with vegetable oil or non-stick spray.
Stir the cocoa powder with the boiling water in a small bowl and stir thoroughly to dissolve the cocoa. Set aside.
Fit a stand mixer with the whisk attachment. In the mixer bowl combine the cold water with the vanilla extract. Sprinkle the gelatin packet contents over the liquid to bloom (soften and absorb the liquid). If you have a splash guard to attach to the top edge of your mixing bowl, do so at this time.
Add the sugar, salt, corn syrup, and remaining water to a heavy saucepan. Bring to a boil with the lid on and without stirring. When this mixture is at a boil, remove the lid and continue to cook without stirring until it reaches the soft-ball stage (234-240 F).
With the mixer at low speed, pour all of the hot syrup slowly down the spout of the splash guard or the side of the bowl into the awaiting gelatin mixture. Be careful as the hot syrup is very liquid and hot at this point and some may splash out of the bowl -a splash guard is highly recommended. When all of the syrup is added, bring the mixer up to medium speed for 1 minute, then bring to full speed.
Whip until the mixture is very fluffy and stiff, 8 minutes at full speed.
Stop mixer and stir in the dissolved cocoa mixture.
Immediately pour the marshmallow cocoa mixture into the parchment-lined pans and smooth with an offset spatula if necessary. Allow the mixture to sit, uncovered at room temp for 10 to 12 hours. Do not refrigerate the marshmallows.
Mix equal parts rice flour and confectioners sugar and sift generously over the rested marshmallow slab. Turn the slab out onto a cutting board, peel off paper and dust with more sugar/starch mixture. Slice with a pizza cutter or oiled knife blade into desired shapes. Dip all cut edges in sugar/starch mixture and shake off excess powder.
Marshmallows will keep several weeks at room temp in an air-tight container.