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Marshmallows are one (or some) of my favorite things. We don’t often use ‘marshmallow’ in the singular and we certainly don’t make them one at a time. When we talk about marshmallows, it’s generally in the plural since it’s hard to imagine just one, lone, solitary marshmallow. That would be triste, as you’d say in French, or sad. Except, of course, when it’s floating on top of a warm cup of hot chocolate. That makes me happy. And what makes me even happier is when the marshmallow is made of chocolate. In that case, I’m absolutely delighted.

This recipe is adapted from a wonderful new book that I’ve been anticipating ever since I read about it. It’s called A Good Bake: The Art & Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home by Melissa Weller with Carolynn Carreño. Melissa was the head baker at Per Se and Bouchon Bakery in New York City, then the much-lauded baker (and founder) of Sadelle’s, and is now overseeing the baking at High Street on Hudson.

With all that experience, plus a degree in chemical engineering, I’m going to go out on a limb and say that if you’re looking for a baking guide and reference, you can’t find someone with better credentials than Melissa.

I’m often asked for recipes for rather complex pastries like Panettone and pain au chocolat. To be honest, for a novice, or even someone with baking chops under their belt, these things can be projects. Melissa’s expertly-described Panettone recipe spans six pages of text with a page of step-by-step photos, as well as a detailed minute-by-minute timeline called “Panettone Schedule for a Weekend Baking Project.” So if you’re looking for someone to hold your hand through the project, Melissa’s got your back.

There are plenty of other recipes that sound tempting to tackle, including Sourdough Brioche, Multigrain Bread, Buckwheat (and Black Sesame) Kouign Amann, and Stollen, as well as a home-style Grapefruit Shaker Slab Pie, savory English Sausage Rolls, and Spiced Graham Crackers with billowy Chocolate Marshmallows, which I couldn’t make fast enough.

I was very interested in Melissa’s discussion about the importance of simmering cocoa powder for a considerable amount of time, and what happened when she worked with the late, great pastry chef Gina DePalma, if someone in Gina’s pastry kitchen didn’t cook it long enough. Anyone who knew Gina remembers what a stickler she was about the details, but some details matter. And while Melissa isn’t quite so mercurial, she does expertly guide you through any and all of the baking projects in this comprehensive – and substantial – 450-page book, that’s lavishly photographed by Johnny Miller.

I hewed closely hewed to the recipe, including cooking the cocoa powder long enough (feeling the weight of Gina looking down on me) while thinking that making marshmallows is actually quite simple. If you’re feeling hesitant, this recipe really only has two steps: 1) Cooking the syrup, and 2) Whipping the syrup with gelatin. Using a candy thermometer takes out any guesswork. You can use a standard candy thermometer or an instant-read one. And cutting them up isn’t a job, it’s a joy.

Speaking of happiness, I’ve recently been thinking of how stressed out people get about baking and cooking, approaching projects with trepidation rather than excitement. The idea of baking, and eating dessert, is supposed to make us happy. We don’t need dessert, but we like it. Having a treat is a little moment in our day that we can solely devote to pleasure.

The calm any concerns, I’ve answered a few commonly asked questions after the recipe and hope those assuage any of them. And if it makes you feel any better, even I’ve had my share of foibles. When I was cutting the marshmallows and dusting them with cocoa powder, which has a tendency to fly around when you sift it, I had a flashback of when I was a professional baker and dropped a 50-pound sack of cocoa powder. To paper bag burst open and dusted me from head to toe, and my white chef’s coat, with a very fine layer of cocoa powder.

Lastly, it’s been a tough year and I encourage others to experience the pleasure of watching as a basic cocoa-colored sugar syrup quickly whips up into a frothy mass, that eventually becomes homemade chocolate marshmallows. And I can’t tell you how satisfying it is to bake (or whip) something up that might seem like a challenge, but it actually quite simple, and really fun.

Chocolate Marshmallows

Adapted from A Good Bake by Melissa Weller
Making marshmallows can be sticky business and non-stick spray is your best friend here. If you don't have it, pour some vegetable oil in a small bowl and wipe surfaces with a paper towel dipped in that. The original instructions said the spray the pan first, before lining it with foil, which I didn't think was necessary if you line the pan well. But you are welcome to spray the pan as well first.
You will need a stand mixer to make this recipe. Perhaps a handheld mixer would work, but most aren't powerful enough to beat the thick marshmallow mixture to the right consistency. Be sure to use a saucepan that holds at least 4-quarts (4l) as the syrup will foam and bubble up while cooking. Following the recipe are some FAQs you might have about the recipe, so I've answered them there.
And you didn't hear it from me, but if you're looking for a serving suggestion, these chocolate marshmallows are a special treat melting on top of a cup of Parisian hot chocolate...
Course Dessert
  • 1 cup (240ml) cold water, divided
  • 3 packets (21g) unflavored powdered gelatin
  • 2 1/3 cups (465g) granulated sugar
  • 1/2 cup (160g) light corn syrup
  • 1/2 cup (45g), plus 3 tablespoons (25g) unsweetened cocoa powder, preferably Valrhona or another good-quality Dutch-process cocoa powder
  • 2 tablespoons mild-flavored honey
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons powdered sugar
  • Line the inside of an 8-inch (20cm) pan with foil so it goes up and over the edges, smoothing out any wrinkles with your hands as best you can. (The fewer the creases, the easier the marshmallows will be to release from the pan later. Spray the foil with non-stick spray.
  • Pour 1/2 cup of cold water into the bowl of a stand mixer. Sprinkle the gelation over the water and attach the whip attachment to the mixer. Let stand for at least 5 minutes, to allow the gelatin to absorb the water.
  • In a medium-to-large saucepan (at least 4-quarts/4l) stir together the sugar, corn syrup, 1/2 cup cocoa powder, honey, salt, and the remaining 1/2 cup water. Fit with a candy thermometer, if using a clip-type thermometer (rather than an instant-read one, which I used here), and cook over medium-high heat until the temperature reaches 240ºF (116ºCº).
  • Remove from heat and with the mixer on high speed, in a slow, steady stream, gradually pour the hot syrup into the gelatin, being careful to pour the syrup between the bowl and the whip, not directly on the whip or it'll splatter against the sides of the bowl and not mix with the gelatin. Don't rush this step; it'll take about 2 minutes to get it all incorporated.
  • Continue to whip the mixture on high speed until the marshmallow mixture is fluffy and the outside of the bowl feels room temperature to the touch, about 15 minutes. Whip in the vanilla extract.
  • Scrape the mixture into the prepared cake pan. Sift together the 3 tablespoons of cocoa powder and powdered sugar in a medium to large bowl, and sift a dusting of the mixture over the top of the marshmallows, just enough to cover it lightly. Let set, uncovered at room temperature, 8 to 10 hours, or overnight.
  • Unmold the marshmallow mixture onto a cutting board, flipping it so the exposed surface is down, and peel off the foil. You may need to coax it away with your fingers, but it's quite flexible and forgiving, so feel free to use your clean hands to help it release from the foil. Use a sharp chef's knife (or scissors) to cut the marshmallows into squares of whatever size you'd like, cleaning the blade with hot water and wiping it clean between every few cuts, to remove marshmallow build-up on the knife and ensure clean slices. Working in batches, toss the marshmallows as few at a time in the cocoa powder mix, put them in a mesh strainer to shake off any excess.


Storage: The marshmallows will keep for up to one week in an airtight container at room temperature.



Can I use leaf gelatin?

Yes, you can. Check out my post: How to Use Gelatin.

Can I use agar-agar?

Agar-agar behaves differently than gelatin so I would not substitute it here. Some people use fish gelatin. Check the manufacturer’s website for how to substitute it.

I am concerned about using corn syrup. Can I use something else?

The corn syrup you purchase at the grocery store is not HFCS, which made differently and something that’s probably best to avoid. You can read more about what corn syrup does, and when it can be replaced, in my post: When to Use, and Not Use, Corn Syrup in a Recipe. In Paris, I find light corn syrup in Korean markets such as Ace Mart and Kmart. In the U.S., you can find organic corn syrup. Glucose is a possible substitute.

Can I reduce or substitute any of the ingredients in the recipe?

Read my post on Baking Substitutions.

Can I use another size pan?

Sure! If you’d like thinner marshmallows, feel free to use a wider cake pan. If you don’t have a cake pan, the mixture can be spread out on a foil-lined baking sheet to the desired thickness.

What’s the difference between natural and Dutch-process cocoa powder? 

Dutch-process cocoa powder is treated with an alkali solution to neutralize the acid. It’s generally darker and richer than natural cocoa powder. (In the U.S., potassium carbonate is listed as an ingredient in Dutch-processed cocoa powder, but it’s usually not listed as an ingredient in Europe, most likely because there are just trace amounts remaining in the finished cocoa powder.) You can read more about it in my post: Cocoa powder FAQs.

In this recipe, you could use either, but the natural brands can have less-pronounced chocolate flavor than Dutch-processed cocoa powder. Like Melissa, I find Valrhona cocoa powder has the darkest and richest flavor. But you can use another brand, natural or Dutch-process.



    • Linda

    David, this is the first bit of foodwriting anywhere that has made me want to go right out and buy a cookbook, sight unseen! I’ve always appreciated extensive explanations in recipes, and this sounds book sounds like the ultimate. I just signed up for your upcoming interview with Melissa Weller and look forward to trying this recipe!!

      • David
      David Lebovitz

      This has been a very good year for baking books with some great ones out, but this book is very comprehensive and detailed, and even though some of the recipes are challenging, there’s very good step-by-step information and photos. The photography is also stunning.

        • Jen D

        I just made these and I’d also like to say that my KitchenAid mixer was also heating up the mixture. I had it on the highest speed for 15 mins and it was getting warmer instead of cooling down, so I decided to risk it and stop mixing. Hopefully they come out ok. They tasted great at least!
        It seemed like my mixer was venting the hot air into the bowl. Not sure if that’s normal.

    • Carolyn Church

    I can’t wait to try these. I am looking for a new thermometer that is articulated. What kind of thermometer are you using in the picture if that lusciously boiling chocolate? Thanks

      • Lisa

      That’s the Thermapen. I don’t have one because they’re pricey, but I recognize them.

        • Linda H

        I was given a thermapen as a gift, and I love it. I use it a lot for testing doneness of meat on a grill or a roast in the oven as well as stove top candy making.

      • David
      David Lebovitz

      I’m using a Thermopen. They are really great. But they are very (very) fast and unlike standard instant-read thermometers, you get a reading in 2-3 seconds, which is helpful when making candy, however they aren’t inexpensive.

        • Brian

        I’m a big fan of the Thermopop–the Thermopen’s little brother (same manufacturer, about a third of the price and damn near as good.

        • Cindy Roy

        I love the flavor of the chocolate marshmallows but I think I’ve done something wrong: mine are like delicious chocolate gummies. I kept whipping (maybe my mixer wasn’t fast enough?) until the bowl was room temperature, but that was more like 25 minutes. Whipping speed or length of whip, or something else that needs fixing? Merci.

    • Stacey H

    These look magnificent! If I wanted to do a peppermint variation how much peppermint extract would you recommend? Would I substitute all or just a portion of the vanilla?

      • David
      David Lebovitz

      I’ve not used peppermint extract in marshmallows so don’t know but you could add a little to taste, and add more until you’ve got the flavor to where you like it. I would dial down the vanilla but a little in the background might be nice to compliment the chocolate but once again, without trying it, I can’t say.

    • Janet Miller

    Hi David. Are you mixing powdered sugar with the 3 tbs of cocoa for dusting? It implies so. How much? Equal parts? Thank you.

      • David
      David Lebovitz

      Oops! I added the amount of powdered sugar. It’s in there now…thanks for letting me know.

        • Rachel B

        Hi David,
        In your book (sweet life in Paris) and recipes you use egg whites in your marshmallows. Do you prefer with or without? Does the egg whites cut the shelf life of the marshmallows?
        Thank you for making our life sweeter,

          • David
          David Lebovitz

          My chocolate marshmallow recipe in The Sweet Life in Paris has egg whites. Asking whether I prefer them with or without is like asking if someone prefers chocolate sorbet or chocolate ice cream; both are delicious and both are different : )

    • Bernadette Laganella

    Hi David,
    I really like the look of your new newsletter. The chocolate marshmallows will be a definite hit with my grandchildren. I hope to meet you sometime in the U.S. I have enjoyed your Drinking French book enormously. It has inspired me to create my own drink which I named THE 2020 because it is complex in flavor with some bitter undertones. I will be happy to share the recipe if you want it.

      • David
      David Lebovitz

      Thanks and glad you like the newsletter! I switched providers and I like their interface as it’s easier to write and easier to read, too! : )

    • Jake Sterling

    I just made a LOT of marshmallow, using a recipe of yours. I sold them, along with hot chocolate mix that I invented, to raise money. I sold them for way too much but they just flew out of our online, Virtual Harvest Fair shop. So, as Bob Hope might have said, thanks for the marshmallows. So, as soon as get off the sugar high, I’ll try this recipe, too.

    I do have a question: if you make marshmallows without eggwhites, only using gelatin, can you add something with a small amount of fat or oil in it? I saw a recipe for butter rum marshmallows, which I haven’t tried, but I was surprised to see that it actually has butter in it—added at the very end to part of the marshmallow and then swirled back into the main part. What do you think?

      • David
      David Lebovitz

      I’ve not added fat or oil but I have seen recipes that have butter in them so it’d probably work but I haven’t tried it.

    • Lisa

    For a year or so, marshmallows were my go-to party dish. Everywhere I took them, people were amazed they could be made from scratch.

    The best part is being able to flavor them like this or toss them in flavored/spiced sugars. It’s been a few years, hmm…

    • Shell

    Id love to make these, but alas,no mixer. I doubt you can whip these up by hand.

    • Susan l

    The easiest way I’ve found to line a pan with foil is to place the piece of foil on the outside of the pan, folding the corners as you would a bedsheet with “hospital corners.” Remove it carefully, then place inside the pan. No wrinkles!

    • Allison

    I am also wondering about the powdered sugar. 3 T along with the 3 T of cocoa for dusting? They are mixing as I type!

      • David
      David Lebovitz

      The ingredient list says to use 2 teaspoons of powdered sugar with the cocoa powder for dusting. If you can’t see it, try refreshing your browser page.

    • Elyse

    Do you have a recommendation for an instant read candy thermometer? I have a meat one I’m going to test and see if it works…

      • David
      David Lebovitz

      I have a Thermopen and love it. They cost more than other instant-read thermometers but are well-calibrated and you get a reading within 2-3 seconds.

    • Rosemary Leicht

    You made marshmallows years ago when you taught a class in Cincinnati. They are fun to make. These chocolate ones look great. Over the top but wonderful!

    • carolyn Kelly

    Just made these. They are setting now, but I’m not so sure how they will turn out! I mixed at hi for 15 and they were still hot. I think my kitchen aid was causing it to actually heat up because of the mixing. I ended up with more like a taffy. We will see. Also can you clarify the amount of powdered sugar in the recipe? Thanks!

      • David
      David Lebovitz

      It’s 2 teaspoons and is the last ingredient in the ingredient list. If you can’t see it try refreshing your browser page. Not sure how your mixer motor heat would transfer to the marshmallow mixture but mine cooled down after 12-15mn

      • Sara

      I had the same issue (side of the mixing bowl actually still very hot after even 30 min of mixing) so I finally stopped mixing and just put into the pans. I think that longer amount of mixing actually made it more difficult to get out and into the pans because it had gotten so stiff by then. So I looked at a few other marshmallow recipes for reference and found that most of them don’t mention mixing until the mixture cools to room temp, they just say mix 10-15 minutes until fluffy. So I think just the pure timing rather than feeling the temp of the mixing bowl is a better rule of thumb to go by that I’ll use in the future! :)

        • David
        David Lebovitz

        That’s interesting because I’ve been using KA mixers for a long time, about 30 years, and never had them heat up anything that was beating in the mixer bowl. In Melissa’s book she didn’t mention that happening either and she had a recipe tester working with her – wonder why your mixers are different?

    • Nicole

    Hi David! This is my first comment, so I want to say thank you for your wonderful cookbooks, your blog, your recommendations, your videos, and your general willingness to share your enthusiasm for creating and enjoying drink and food. These marshmallows, which are curing, were easy to make, but a hell of a clean up! I made a HUGE mess, but it will be worth it later when I drink that hot butterscotch topped with this ethereal puff of chocolate. Happy Hanukkah!

      • Monk

      Is that 1.90 euro for that corn syrup? That’s so much more affordable than the same Korean corn syrup I buy at H-mart.

      Anyway, thanks for the recipe. I will make this with my daughter over the holiday break. Marshmallow is one of her favorite things.

        • David
        David Lebovitz

        Yes, that’s the price. I got mine at Paris Store. I think H-Mart may be more expensive as they’re on the rue Sainte-Anne and rents are higher? ; )

    • Carol Lynn

    Made the marshmallows today and will bake another batch tomorrow. Perfection in directions and taste.
    You solved my small gift problem with a big payoff
    Thank you

      • David
      David Lebovitz

      Happy they were a hit and yes, they’re great for gift-giving too!

    • A

    Sorry if you’ve already answered this, but why is it best left “uncovered?”

      • David
      David Lebovitz

      To dry out a bit.

    • Patty

    I just finished making a batch of these marshmallows and they taste amazing. I used Guittard Cocoa Rouge and the chocolate comes through intensely…tastes like a bite of hot chocolate.
    This was my third or fourth time making marshmallows and I liked the foil method. Unmolding was a cinch and this was easily my most beautiful looking effort to date (and the tastiest).
    I’ll be making these again and I have that cookbook on my Christmas list now too. Merci!

      • David
      David Lebovitz

      Thanks for letting us know Patty and glad they were a hit!

    • Leslie B.

    Would it be possible and easier to transfer the syrup to a 4 cup glass measuring cup? My 4 qt. Saucepan is like a small dutch oven, so it would be awkward. Or could I safely use a 3 qt. saucepan to make the syrup?

    Thanks. Your writing is a joy.

      • David
      David Lebovitz

      Sure. Just make sure the measuring cup is heatproof before adding the hot syrup. Also the syrup may thicken once poured into another vessel that’s not hot so you may need to rewarm it slightly if it thickens up, perhaps in a microwave, briefly.

    • Helen H

    Hi David – thanks so much for doing what you do! Your newsletters are such a source of pleasure, entertainment and delicious inspiration – I hope you have a great Xmas and well deserved break.

    • Pauline

    Hi David – I just halved the recipe for 6″x6″ tray and used Valrhona cocoa powder. It’s the best thing ever! I have been drinking Parisian hot chocolate (your recipe) topped with this marshmallow for breakfast for the past 3 days! So luscious!!

    I only have 400W hand-held mixer. It works for whipping marshmallow but requires longer time and quicker hand to pour hot sugar mixture into gelatin while beating it on high speed. Thanks again for the recipe!

    • Ellen Liebman

    Any hints for honey substitution? Thanks!

    • Coleen Arnfield

    These are delicious and totally different from store bought marshmallows! I found the recipe to go together very easily even using my hand-held Kitchen aid mixer.
    My one question is; mine are a little gooey, but they hold their shape. Is that how they are supposed to be?

    • Rachael

    I really enjoyed your Zoom Q&A with the chef last weekend. Thanks for alerting me to this book. I bought it!

    • June

    David, I’ve typically been using Lyle’s Golden Syrup where corn syrup is called for. Would that work in this recipe? I don’t know enough about food chemistry to know about this.

      • David
      David Lebovitz

      I don’t know, I haven’t tried it. If you do, let us know how it turns out!

        • june

        David, to update you on substituting Lyle’s Golden Syrup for corn syrup, it works!!! Made a double batch, decreasing the sugar by 1/3 cup per batch (next time I’ll decrease it some more), used Droste cocoa – turned out great! Thanks, David!

    • Karen Brown

    I made a double-batch of these two nights ago, for my open-house Christmas party. They got rave reviews from my guests. They are utterly delicious; they just melt in your mouth, with a intense chocolate flavour.
    The only alterations I made were switching the foil to non-stick baking paper, which peeled away effortlessly, and to mixed a bit of cornflour (cornstarch) into the coating mixture. Thank you for such a winner of a recipe. Cheers from the South Seas, karen

    • Lauren

    This recipe was so delicious and so easy. I didn’t have corn syrup, so I just substituted it with more granulated sugar. I didn’t stir it at all on the stove so sugar crystals wouldn’t form, and the mixture was smooth and perfect. Thanks for the great recipes!

    • Margi

    I just scraped these into the pan and hope I can wait the prescribed amount of time before trying them out. I made the mistake of dusting all the cocoa sugar mix on top instead of only a little. I hope it’s not a bad mistake. Will find out tomorrow! Thanks for the fun, David!

      • David
      David Lebovitz

      That shouldn’t make a big difference. I would shake off the excess once the marshmallows firm up a bit, after about an hour, and all should be okay

        • Margi

        Well, they are so good. We only cut half last night (8 hours) and will cut. The rest today. We ate them out of hand to the delight of the kids with promises this morning of hot chocolate. We woke to snow so, perfect! Thank you, again!

    • Barbara

    so good in my Kentucky

    • Emma Bryce

    These look awesome! I don’t yet have a candy thermometer – what indications should I be looking for that it’s ready? Or approximately how long should I cook for?

      • Jennifer Chung

      I found that the sugar mixture will boil and grow quite tall at 220-230F. So I would keep an eye on it and let it roll for a few minutes. This is from my experience w vanilla marshmallows, additional details about “cooking the cocoa” would be relevant here. It seems like marshmallows are very forgiving, just don’t burn the mixture!

    • Maggie

    These are wonderful and fun – thank you so much for this recipe! We are giving marshmallows to our neighbors here in our little Colorado town. Happy, happy Christmas to you.

    • Cindy Roy

    My ‘marshmallows’ are delish but are more like gummies. I whipped the mixture until the bowl was only a little warmer than room temperature, but that was 25 minutes. Did I whip it too long? Thank you.

      • David
      David Lebovitz

      I timed it very carefully (since I thought the 15 minutes suggested in the book seemed long) but with my mixer, a KitchenAid, it was 15 minutes before the mixture was no longer warm. It could still be a bit warmer than room temperature when you scrape it into the pan. I can’t say if yours was overwhipped, and I don’t know if marshmallow mixtures can be overwhipped, but mine came out perfect using the instructions in the recipe.

      • Jennifer Chung

      I would double check the gelatin— if you use too much, they will be firm. Overwhipping will make it set in the bowl, making it harder to get out of the bowl and into the pan. Fun fact: gummi bears and marshmallows are nearly the same ingredients, but diff proportions and marshmallows have a ton of air whipped into them!

    • Cynthia Roy

    Thank you. I do love the flavor so I might try it again and strictly rely on timing v. temperature/feel. Thanks again – I’ve always loved your stuff, especially the ice creams.

    • LT

    My 13 year old made these and was so proud of herself. We were delighted with the result. I’m a marshmallow hater generally but the cocoa makes these magical.

      • David
      David Lebovitz

      Glad to hear they were a hit with you and your daughter! I couldn’t keep others in my household away from them either :)

    • Beth R

    Seemed like a mess while I was making them and thought this would be the first and last time. But now that I have tasted them, I’m rethinking that. I added peppermint extract along with the vanilla, and the chocolate peppermint marshmallows are an excellent Christmas treat. Now I’m wondering what other variations I might try.
    One question- The notes say can store one week. There is no way we will go through this many marshmallows in a week. What is in them that won’t allow for much longer storage??

      • David
      David Lebovitz

      Glad you liked them! The original recipe said to store them for up to a week. I’m (very, very) frequently asked about how long things last, and I brought that up to a distiller recently, who told me, “Things last as long as they still taste good!” My take is the marshmallows may get soggy if they sit too long, but if you do keep them longer, please let us know in the comments how long you kept them.

    • Sara

    I used a KA mixer as well! I do sometimes wonder if the quality of the mixing bowls of some of the newer mixers is quite the same as some of the older ones. My mom still uses the same KA she got for her wedding over 30 years ago and those bowels are still perfect! I may make another recipe of these because I’m worried mixing them longer may have caused a different texture. But they smell absolutely amazing!

    • Karen Brown

    I’m onto my third batch of these! I’ve been handing out little treat bags filled with the marshmallows to my Christmas visitors. They seems to get a little firmer over time, but still taste delicious. Cheers from the South Seas, karen

    • Jennifer Chung

    Could you please explain more why it is important to cook the cocoa? What happens if it is undercooked, and could it be overcooked? Is it a matter of temperature?

    I made these and dusted with graham cracker crumbs to make a “s’marshmallow”!

    Thank you!

      • David
      David Lebovitz

      It’s explained more in the book but the long-cooking helps the flavor of cocoa “bloom” and removes some of the raw taste, and texture – I tell people to bring the cocoa powder to a boil in some of the recipes in The Perfect Scoop and people ask me why, and that’s what I tell them.

    • Monicak

    I just made this today. Unfortunately, mine came out gummy slightly like taffy like texture and way too sweet for my liking. I was hoping for fluffy and light airy marshmallow. I really wonder what I did wrong. I used new gelatin and corn syrup and whip it for good 15 minutes with KA at the highest speed. I’ve never had bad result with your recipes…until today.


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