Success! Chocolate-Hazelnut ‘mallows!

I did it!

I’m not 100% convinced that the hazelnut syrup is actually noticeable in this when combined with semi-sweet chocolate.

If I had used cocoa instead of melting chocolate chips, The hazelnut might be more pronounced, but since I kind of lost my experimentation confidence, I really didn’t want to screw up another batch, thus wasting all those ingredients and ending up with another round of Jabba the Hutt ‘mallows.

I had my doubts as to whether or not the marshmallow would actually set once I added the melted chocolate, but thankfully it did ^_^

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Chocolate-Hazelnut Marshmallows

2 envelopes gelatine
1/4 cup hot water
1/2 cup hazelnut syrup

1/4 cup + 2Tbsp water
1/2 cup + 2 Tbsp corn syrup
1 1/2 cup sugar
1/4 tsp salt

120g chocolate, melted

Rice flour
Icing sugar
Cocoa

Line a 10×12″ pan with parchment paper and generously spray with vegetable spray.

In bowl of mixer, combine hot water with hazelnut syrup.
Sprinkle the gelatin over the liquid, stir gently to combine & leave to bloom.

In a heavy saucepan, add the water, corn syrup, sugar & salt.
Bring to a boil over medium-high without stirring.
Cook without stirring until it reaches the soft-ball stage (234-240 F).

With the mixer at medium speed & whisk attached, pour all of the hot syrup slowly down
the side of the bowl into the gelatine mixture. BE CAREFUL!!

When all of the syrup is added, bring the mixer up to full speed & whip until the mixture is very fluffy and stiff, about 8 minutes.

Meanwhile, melt chocolate and set aside, keeping warm.

After 8 minutes, turn off mixer & quickly pour melted chocolate into marshmallow mixture and mix again on high until everything is completely combined.

Quickly pour marshmallow into the parchment-lined pan and smooth with an oiled offset spatula if necessary.

Mix together equal parts rice flour, icing sugar & cocoa in a small bowl and sift a generous layer over the marshmallow slab. Pour the remaining dusting powder into a large container that you will be storing the marshmallows in later.

Allow the marshmallow to set, uncovered at room temp for 10 to 12 hours.

Turn the slab out onto a cutting board, peel off paper and cut into desired shape and size. Place cut marshmallows in container with dusting powders, put on lid and shake vigorously until marshmallows are completely covered and no longer sticky.

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