Today we present a recipe that combines textures and pure chocolate flavour: Chocolate Marshmallow, a delight that stands out for its airy body and deep cocoa flavour.
The secret to achieving that perfect fluffiness lies in the use of Albuwhip, a whipping protein powder that facilitates the incorporation of air in both sweet and savoury preparations.
Its advantage over other whipping agents lies in its ability to emulsify and stabilise without the need for fresh egg whites, making it a practical and versatile alternative.
In this recipe, Albuwhip acts as the base that traps air bubbles during whipping, resulting in a more stable and uniform texture. Unlike conventional egg whites, Albuwhip ensures a consistent volume, ideal for modern baking.
Chocolate Marshmallow
The secret to achieving that perfect fluffiness lies in the use of Albuwhip, a whipping protein powder that facilitates the incorporation of air in both sweet and savoury preparations.
Ingredients
- 250 g Caster sugar
- 115 g Water
- 10 g Powdered pork gelatine hot Sosa Ingredients
- 50 g Water
- 105 g Invert sugar
- 2 g Agar-Agar Sosa Ingredients
- 2 g Albuwhip Sosa Ingredients
- 50 g 100% Extra cocoa paste Valrhona
Instructions
- Cook the water and caster sugar at 230°F (110°C) to make a syrup.115 g Water, 250 g Caster sugar
- Hydrate the gelatin in water.10 g Powdered pork gelatine hot, 50 g Water
- Mix the Agar-Agar and Albuwhip with the invert sugar and add to the syrup, which you have heated to 230°F (110°C).2 g Agar-Agar, 2 g Albuwhip, 105 g Invert sugar
- Beat at mid-speed in a stand mixer.
- Check the mixture is at 105°F (40°C) and add the melted cocoa paste.50 g 100% Extra cocoa paste
- Gently mix the two together and pour the resulting mixture into a frame. Leave them to set.
Notes
This recipe cannot be frozen.