Fouquet’s Chocolate-Covered Marshmallows

chocolate-dipped marshmallows

I’ve been quoted on more than one occasion as saying something along the lines of “To a pastry chef, a good marshmallow is the equivalent of a pricey and rare black truffle to a regular chef.” And thinking about it as I type right now, every cookbook I’ve ever written has some sort of recipe for a marshmallow or marshmallow-topped dessert in it.

Fouquet chocolates Fouquet

When I was preparing our visit to Fouquet for my recent tour, Fréderic, the owner messaged me that he was going to give us a little avant-première of a new treat – but didn’t let me know to what it was.

And of all my guests were kept in the dark as well, but I don’t think anyone was as happy as me to find out when he pulled out a big tray of frothy whipped marshmallows, which they cut into puffy squares, then passed them under a cascade dark and milk chocolate to enrobe them. Then, they handed them over.

Fouquet chocolate squares

It was the last day of our tour in Paris (before we split for Lausanne) and I have to give my guests beaucoup de credit for powering through all the chocolates that I foisted on them – which I began referring to as le gavage, or the force-feeding. Similar to what they do to the ducks and geese for foie gras. I wonder if they thought I was fattening them up for a possible future feast?

pâte de fruit chocolate-covered marshmallows

Luckily the marshmallows are now in full production and available to all. I may need to stay away a while longer, which means more for others, I suppose. It’s very altruistic of me, which is not one of my more prominent qualities. However for the greater good of all, I’m willing to make a bit of a sacrifice. Or at least give others a bit of a head start…

42, rue du Marché Saint-Honoré (1st)
Tél: 01 47 03 90 07

(Two other locations in Paris.)

Related Links

A Visit to Fouquet (Video)


A l’Etoile d’Or

Le Bonbon au Palais

Pierre Marcolini’s Chocolate-Covered Marshmallows

Paris Chocolate and Pastry Shops (Archives)


  • June 1, 2011 7:20am

    All those chocolate covered marshmallows call for about a gallon of milk. MmMMMMMMM

  • June 1, 2011 7:30am

    I just made some homemade marshmallows yesterday and I dipped them into milk chocolate today. They are so fluffy and soft! These marshmallows looks delicious!

  • June 1, 2011 8:08am

    I’d sin for a single good marshmallow, and for chocolate covered ones especially.

  • June 1, 2011 9:35am

    I was *just* telling my husband this weekend that I’d like to make chocolate covered marshmallows this week! Don’t know if that will happen given the utterly insane line up of desserts that I have planned, but if it has to wait until next week, so be it. :)

  • June 1, 2011 10:12am

    Those look fabulous – some friends are in Paris at the moment so I may just point them in the direction of this post!

  • June 1, 2011 10:33am

    I have a soft spot for the chocolate & caramel-covered marshmallows from Vosges Chocolate–my parents often bring a few back from the US when they visit us in France. I’m currently out of stock, so now’s the time to try something new…Fouquet here I come! Thanks for the info!

  • June 1, 2011 11:48am
    David Lebovitz

    Lucie: I actually mentioned to them to try putting them on a Speculoos (a spiced cookie) then enrobing them in chocolate, à la S’mores

  • June 1, 2011 12:47pm

    Marshmallows are a kind of miracle, aren’t they? But I am always surprised by how easy they are to make at home – just an Italian meringue with gelatine, really. Love to hear your recipe, David… and any tips on flavouring/covering.

  • June 1, 2011 1:41pm

    From a Parisian chocolatier to a Provence one, though no marsh mallows… can read mine about Joel Durand in Saint Remy!

  • judy
    June 1, 2011 5:06pm

    this makes me want to try and make marshmallows. i tried looking up a marshmallow recipe of yours that i was SURE you posted but unsuccessful in finding on your search feature. i vaguely remember you and some friends went off to some other european country (?) and you made marshmallows (?). pretty sure i’m not making this up…. or am i? hmmm

  • June 1, 2011 5:23pm

    ‘then passed them under a cascade dark and milk chocolate to enrobe them.’

    I LOVE the way the French talk about ‘enrobing’ chocolate – so sexy…
    Guimauve…my downfall – I can’t resist the guimauve knots at la Mere de Famille…

  • June 1, 2011 5:30pm

    This was one of my favorite treats on my recent trip to Paris. In my opinion, there really isn’t anything better than a chocolate covered marshmallow.

  • June 1, 2011 5:42pm

    As I am directing Hansel and Gretel, the analogy of fattening the guests up elicited a huge smile. And I cannot think of a better way to be fattened up than with those glorious marshmallows.

  • c
    June 1, 2011 6:56pm

    I’ve been scared of marshmallows, ever since the motor of my Kitchen Aid mixer exploded when I tried to make them. Has anyone else had this problem? I’m tempted to give them a second try but not at the risk of killing another appliance.

  • June 1, 2011 7:30pm

    Don’t you love how the French display all their chocolates & goods in an ‘open air’ environment. They’re not hidden behind a wall of glass like our world of chocolate in North America. It really struck me on recent visits to Paris chocolate shops on how all their goods are ‘free range’ – not stuck behind a counter or wrapped in plastic.
    Thanks David.

  • Christine
    June 1, 2011 7:38pm

    David, those marshmallows were SO good! And your idea of putting them on top of their croustillantes was brilliant, I hope Frederic follows through with that. Missing all those chocolate goodies muchly….

  • sarahb1313
    June 1, 2011 9:25pm

    Oh so fab was your accounting that I jumped up and made a batch! At least 3 hours to set…. maybe one hour is good enough because I am certain I hear them calling me…..

    Eat me…

    Do you think that egg white makes a big difference? Haven’t yet tried them without.

    Yep, one hour and I can get the knife through.

  • June 1, 2011 10:23pm

    I absolutely must try making these. They look just too good to pass by. Besides, I don’t know where to buy them here. Love the idea of dipping them in chocolate and adding, nuts, too.

  • June 1, 2011 10:40pm

    I never cared much about marshmallows before, but now I’m craving those chocolate-covered ones from Fouquet! Perhaps I should try to make my own ones, as I don’t really have the time & money for a trip to Paris in near future … have you got any good recipes or suggestions?

    p.s. excellent post!

  • Cyndy
    June 2, 2011 1:29am

    @c, I too burned out a mixer making homemade marshmallows, but it was a hand mixer, probably almost ten years old. I might try again with my current–even older– hand mixer–give me an excuse to buy a new one. ;->

  • amy
    June 2, 2011 3:51am

    Chocolate covered marshmallows have long been my favorite. I have been meaning to make some homemade mallows for quite some time. This post may just kick my butt into gear!

  • June 2, 2011 4:25am

    oh my goodness, my mouth is literally watering. i would fly to paris just to try these.

  • Skippy
    June 2, 2011 7:52am

    @c and Cyndy–I’ve made marshmallows successfully with a hand mixer, except for one awful time when it ended badly in a web of stickiness. I hope someday to get a KitchenAid stand mixer to try it that way…

  • June 2, 2011 3:57pm

    Canım; ellerine sağlık,çok lezzetli görünüyor.Sevgilerrrrrrr…..

  • linda
    June 2, 2011 4:05pm

    The Joy of Cooking has a good recipe that I’ve used for years

  • June 2, 2011 5:02pm

    You had me at marshmallow!

  • June 2, 2011 5:28pm

    I have definitely been pronouncing “fouquet” all wrong. P.S. Please send Jacob some chocolate covered marshmallows so that his parents can steal them. Thank you.

  • June 2, 2011 7:09pm


    Can one get marshmallows made without gelatin?

  • Kathy
    June 2, 2011 8:32pm

    So, how does one say marshmallow in french?

  • Audrey
    June 4, 2011 3:09pm

    I have made marshmallows flavoured with peppermint oil and tinted green, then dipped in chocolate. Delicious!

  • Elizabeth
    June 4, 2011 7:05pm

    We’re in Paris now on vacation. As it would be very rude to ask you to stop posting about delicious sounding restaurants, patisseries, and confectioners, I may have to refrain from reading your site while we’re here. Our food agenda is too full already.


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