Blonde Hot Chocolate and Dark Chocolate Marshmallows

Dark Chocolate Marshmallows

3 packets (21g) gelatin

4 oz (113g) water

1 c (312g) corn syrup

1.5 c (300g) sugar

4 oz (113g) water

1/2 c (43g) Dutch process cocoa powder, sifted

2 tsp vanilla

1 tsp salt

powdered sugar & cornstarch when cutting

1. Mix the gelatin and first 4oz of water and set aside for 15 minutes.

2. Heat the corn syrup, sugar, and second 4 oz of water to 240F (116C).

3. Pour the hot syrup into the bowl of a mixer and let cool to 210F (99C).

4. Melt the gelatin over a hot water bath.

5. Whisk the sugar mixture on medium speed and add gelatin. Increase the speed to high. Mix until aerated and fluffy (about 6 minutes)

6. Add the cocoa powder, vanilla, and salt and mix until homogeneous.

7. Prepare a 9in x 9in baking pan with non-stick spray and pour in the marshmallow mix. Let sit for at least 4 hours and preferably overnight.

8. Make a mix of equal parts powdered sugar and cornstarch and dust your cutting board, knife, and the marshmallows before and after cutting.

Blonde Hot Chocolate

8 oz (227g) white chocolate

1/4 c (50g) sugar

1/2 c (113g) heavy cream

2.5 c (568g) milk

1 tsp vanilla

1 tsp salt

1. Chop white chocolate in small pieces and place on a lined baking sheet.

2. Bake at 250F (121C) for 10 minutes. Remove from the oven and stir.

3. Repeat the baking and stirring every 10 minutes until the white chocolate is a dark blonde color (about 50-70 minutes).

4. Let the chocolate cool and solidify.

5. Caramelize sugar in a medium pot until a dark mahogany color. Slowly add cream while stirring constantly.

6. Mix in the milk and blonde chocolate. Heat while stirring constantly until the chocolate is melted and the mixture is hot.

7. Finish with the vanilla and salt.