Dark Chocolate Marshmallow

Dark Chocolate Marshmallow

1/2 cup cocoa powder, divided
3/4 cup cold water, divided
2 tablespoons light corn syrup
2 (1/4-ounce) packets unflavored gelatin
3 large egg whites, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sugar
4 ounce dark chocolate, chopped
pinch of kosher salt
1/4 teaspoon instant coffee granulate
Instructions
Line an 8 by 8-inch baking sheet with parchment paper, sprinkle 2 tablespoons of cocoa powder on the bottom and the sides of the parchment paper, set aside.

In a microwave safe bowl, add chopped chocolate, salt and instant coffee, heat on high until chocolate is melted. Stop and stir at 30 seconds intervals. When chocolate is melted, stir in 1/4 cup cocoa powder. Set aside to let cool.

In a medium saucepan, add 1/3 cup of the water, the sugar and the corn syrup and heat over medium heat. Stir until the sugar dissolves. Once the sugar is dissolved, do not stir the mixture and continue to cook the syrup until it reaches 265 degrees F on the candy thermometer, about 8 to 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water and let it sit for about 5 minutes. Then heat the gelatin in a microwave for 25 to 30 seconds to liquefy it.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until firm. As soon as the syrup reaches 265 degrees F, remove the pan from the heat. Transfer the syrup to a heat proof beaker with handle (I used my heat proof glass measuring cup. It’s safer and easier to control using a beaker to pour the hot syrup into the running mixer than pouring the hot syrup directly from the saucepan.)

With the mixer on medium low speed, slowly add the syrup to the egg whites. Pouring it between the spinning beater and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes. When the ingredients are fully incorporated and slightly cooled, beat in the vanilla and chocolate mixture until well combined.

With a rubber spatula, scrape the mixture onto the prepared baking sheet. Spread the mixture into the corners and smooth the surface. Dust the top of the marshmallow with the remaining 2 tablespoons of cocoa powder.

Leave it in a cool, dry place to set. It takes about 2 to 3 hours. Once the marshmallow is cooled and set, cut into small pieces with a pair of scissors or a long thin knife. I cut some of mine with cookie cutters. Lightly dust the cookie cutters with cocoa powder to prevent sticking. Eat them as is or add them into hot chocolate for a decadent treat. Enjoy.

Chocolate Malt Marshmallows

WARNING - STAND MIXER HIGHLY RECOMMENDED!

Malted Chocolate Marshmallows

2/3 c. cold water
2 tbsp malted milk powder
1 c. granulated sugar
2 packages of gelatin
2 tsp vanilla paste or vanilla extract
1/2 c. light corn syrup
6 oz. semi-sweet chocolate, coarsely chopped
cocoa powder for dusting only

lightly grease an 8x8 2.5 inch deep baking pan

Pour the gelatin into a bowl and cover with the cold water, allow to bloom for 2 minutes.  In a medium saucepan, add sugar, malted milk powder, vanilla paste and the bloomed gelatin.  Heat until everything is dissolved and then remove from heat. Do not boil.  Transfer to a mixing bowl and add the corn syrup.  Beat with a whisk attachment on high for about 12 to 16 minutes until the mix is mounding up on the whisk and becoming very thick.

While that is whisking, set up a double boiler and melt the chocolate in a bowl.  Once melted, remove from heat and let cool for a few minutes while the mallow is still whipping.

Once the mallow is whipped and very thick, fold the melted chocolate into it. 

Pour the mixture into the prepared pan and spread quickly using a damp or greased spatula.  Let it set in the fridge for 1 hour.

Dust a cutting board with cocoa powder.  The cocoa powder will be used instead of corn starch to prevent the mallows from sticking.  Turn the mallow brick out onto the board.  If it sticks, gently coax it out with your fingers, trying not to tear it.  Once its on the cutting board, dust all surfaces with cocoa.  Cut into pieces.  With marshmallows there's not precisely a correct size.  I like cutting to 1 or 1.5 inches.  Once cut, roll the mallows in  cocoa powder to coat every stick surface.  Store in airtight container for 2-3 weeks.

Decadent Chocolate Biscotti

1 stick of butter
1 c. granulated sugar
2 eggs
2 1/4 c. all purpose flour
2/3 c. cocoa powder
1 tsp baking soda
1/2 c. semi-sweet chocolate chips
optional - 1 c. walnuts or 1 c. pistacios or 1 c. dried cherries

Preheat oven to 350 degree F.  Either: lightly grease a baking sheet OR use a sheet of parchment paper on a baking sheet

Beat the sugar and butter until pale and fluffy, add eggs one at a time, mixing them in.  Sift the dry ingredients into the mixture, blending it gradually with an electric mixer or stand mixer.  Stir in the chocolate chips and any optional ingredients.

I have had success with laying a sheet of parchment paper on the counter and shaping the loaf right on it and then just sliding the sheet onto the baking tray.

Turn out batter onto a floured surface and form into a large, slightly flattened loaf.  The loaf should be approximately 16x6 inches and roughly rectangular.  The mean thickness of the loaf should be about 1 inch, with the outer edges sloping down.

Bake the loaf for 30 minutes at 350.  When done take the loaf out, reduce oven temperature to 325 degrees F., and let it cool for 10 min.  After 10 minutes of cooling, move it to a safe cutting surface and using a very sharp knife, cut the loaf into strips 1/2 inch to 3/4 inch thick.  You should be able to divide the loaf into about 20-24 slices. Place these back on the baking sheet but with a little space between them and bake for another 20 minutes until they are dry and crispy.  Once cooked, transfer to cooling rack to cool and harden.