Part 1: Cocoa Marshmallow
Ingredients
Method- 28g Gelatin
- 140g Water (Cold)
- 784g Granulated Sugar
- 250g Water
- 50g deZaan Crimson Red Cocoa Powder
- 10g Vanilla Paste
- 100g Ice Water
- Bloom the gelatin in the 140g Cold Water.
- In a pot, combine the Sugar, 250g Water, and deZaan Crimson Red Cocoa Powder. Whisk to combine. On high heat, cook to 115°C/240°F.
- Place the cooked Sugar in the bowl of a stand mixer with the bloomed Gelatin. Whisk on high until light in color.
- Add in the Vanilla Paste.
- On second speed, slowly stream in the Iced Water.
- Whisk on second speed until cool.
- Spread onto a lightly greased and parchment lined half sheet tray.
- Spread evenly, top with another lightly greased parchment sheet and flatten with another sheet tray. Allow to set.
- Once set, portion into 5cm/2in squares. Toss in deZaan Crimson Red Cocoa Powder.
- Reserve in an airtight container.
Part 2: Heart-shaped Macarons
Method- Place the marshmallow (once it is fully whipped) into a pastry bag fitted with a round tip.
- On a parchment lined and lightly greased sheet tray, pipe the marshmallow into heart shapes.
- Immediately cover with your choice of sprinkles before a skin forms on the surface of the marshmallow.
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