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recipe

Chocolate marshmallow bites

Frédéric Hawecker

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Chocolate marshmallow bites

Recipe in 3 steps

Orange marmalade

1
Whole oranges 2 g 0.0 %
Sucrose 200 g 9.1 %
Water 200 g 9.1 %
Orange juice 1000 g 45.8 %
Sucrose 110 g 5.0 %
Pectin NH 20 g 0.9 %
Sucrose 640 g 29.3 %
Lemon juice 10 g 0.4 %
Total 2182g 100%

Cut 2 oranges into fine slices and semi-candy them in a syrup made with 200 g of water and 200 g of sugar.

Heat the orange and lemon juice.

Add the sugar and pectin then bring to the boil.

Add the sugar and the semi-candied oranges.

Heat to 63 Brix.

Mix well, then pour into silicone moulds.

Cocoa shortbread

2
Dairy butter 220 g 31.3 %
T55 flour 215 g 30.6 %
COCOA POWDER 22/24% 25 g 3.5 %
Icing sugar 120 g 17.0 %
White almond powder 120 g 17.0 %
Salt 2 g 0.2 %
Total 702g 100%

 Mix all the ingredients.

Leave to sit in the fridge.

Spread out in a 2.5 mm layer and cut shapes corresponding to the moulds.

Cook at 150°C for around 20 min.

Place on top of the marshmallow.

Chocolate marshmallow

3
Invert sugar 220 g 16.5 %
40DE crystal glucose 350 g 26.3 %
Water 160 g 12.0 %
Invert sugar 200 g 15.0 %
Gelatin mass 1/5 240 g 18.0 %
PURE COCOA PASTE MADAGASCAR 160 g 12.0 %
Total 1330g 100%

Heat the water, glucose and invert sugar to 110°C.

Pour over the invert sugar and melted gelatin mass.

Whip thoroughly and add the melted cocoa paste with the spatula.

Pipe over the orange marmalade.

It's advisable to coat partially.