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Image Of DeZaan Roasted Marshmallow Hot Cocoa
Part 1: Roasted Marshmallow Powder
  • 500g Marshmallow Fluff (or marshmallow)
  1. Spread the marshmallow fluff out on a silicone-lined sheet tray into a thin layer. Note: The more surface area, the better.
  2. Torch the top. Dehydrate at 93°C/200°F for 1.5 hours or until dry.
  3. Place the dehydrated fluff in a blender and blend into a fine powder.
  4. Place in an airtight container. A silica packet will help keep it dry.
Part 2: Marshmallow
  • 14g Gelatin
  • 70g Water (cold)
  • 392g Granulated Sugar
  • 125g Water
  • 8g Vanilla Paste
  • 50g Water (ice-cold)
  • Cornstarch (for dusting)
  1. Bloom the gelatin in 70g cold water and set aside. Once bloomed, place in the bowl of a stand mixer.
  2. Combine the granulated sugar and 125g water in a pot. Cook to 115°C/240°F.
  3. Pour the cooked sugar syrup over the gelatin. Whisk on high speed for about 5 minutes and cool to the touch.
  4. Add in the vanilla paste. Stream in the 50g ice-cold water.
  5. Spread the marshmallow into a sprayed and parchment-lined sheet tray. Allow to set before cutting to desired shape and size.
  6. Once cut, toss in the cornstarch and reserve in an airtight container.
Part 3: Roasted Marshmallow Hot Cocoa
  1. Heat the milk to 65°C/149°F.
  2. Blend in the hot cocoa mix and roasted marshmallow powder until smooth.
Part 4: Assembly
  1. Place the hot cocoa in a desired serving cup.
  2. Place the marshmallow on the top and torch.
  3. Sprinkle the top with crumbled graham cracker.


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