Chocolate Marshmallow Bonbons
![](/images/recipes/Chocolate_Marshmallow_Bonbons2.webp)
Ingredients
- 700g Valrhona Guanaja 70% Dark Chocolate
- 12g Powdered Gelatine
- 10g Valrhona Cocoa Powder
- 225g Caster Sugar
- 160g Water
- 130g Egg Whites
Method
Squidgy, fluffy, chocolatey and delightful, these chocolate marshmallow bonbons are a fun treat that can be used in a variety of ways! Pipe into a moulded shell or chocolate cup, or use a silicone mould to make marshmallow shapes and then dip in your favourite couverture. The possibilities are endless (and delicious)!
How to Make Chocolate Marshmallow Bonbons
Ingredients
- 600g Valrhona Guanaja 70% (or your preferred couverture for coating)
- 225g Caster Sugar
- 95g Water
- 130g Egg Whites
- 100g Valrhona Guanaja 70% Dark Chocolate
- 65g Water
- 12g Powdered Gelatiine
- 65g Water (to rehydrate the gelatine)
- 10g Valrhona Cocoa Powder
Method
For the Shells
- Temper your choice of chocolate or fruit couverture, we like Guanaja 70%, Blond Dulcey 35% or Strawberry Inspiration
- Cast your moulds (our favourite is the Bear mould, SMP3516)
- Leave to set
For the Dark Chocolate Marshmallow
- Dissolve the powdered gelatine in 65g cold water
- Combine sugar and 95g water and bring to 110*C
- Add the melted gelatine and the beaten egg whites, beat at a constant medium speed until firm
- While the marshmallow is still warm, stir in the melted Guanaja 70% dark chocolate and the cocoa powder
- When the mixture cools to 45-50*C, pour into a piping bag
Assembly and Finishing
- Pipe marshmallow into your moulded shells
- Leave to set for 12 hours
- Cap off and allow to set before demoulding
- Enjoy!
Enjoyed this recipe? You could also pipe your marshmallow into greased silicone moulds, leave to set and then dip in your preferred chocolate.
Approximate costs
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