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


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