Soft chocolate and cocoa marshmallows

Beginner
4
videos
26
minutes

A real throwback to childhood: the emblematic gummy bears, flavored with rum and banana and coated with cocoa

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Paul Occhipinti
Head Chocolatier and Confectioner
Best Craftsman of France 
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Pouring a preparation into a mold
  • Unmolding
  • Coating with cocoa
  • Coating with chocolate
  • Hydrating gelatin
  • Making a preparation with hot syrup
  • Making a set cream filling
  • Making a ganache
  • Making a marshmallow mass
  • Using a piping bag
  • COMPLETION TIME:

    PREPARATIon:
    20 minutes
    COOKINGTIME:
    REST PERIOD:
    30 minutes
    INGREDIENTS

    FOR ~ 40 MARSHMALLOW BEARS:

    100 g cocoa paste
    25 g Don Papa rum or water
    35 g skim milk
    40 g banana puree
    130 g sugar
    165 g invert sugar
    50 g water
    60 g glucose
    13 g gelatin
    32 g water
    Cacao
    ~ 200 g dark chocolate

    (The Chef in the video has double these quantities)

    FOR ~ 40 MARSHMALLOW BEARS:

    100 g cocoa paste
    25 g Don Papa rum or water
    35 g skim milk
    40 g banana puree
    130 g sugar
    165 g invert sugar
    50 g water
    60 g glucose
    13 g gelatin
    32 g water
    Cacao
    ~ 200 g dark chocolate

    (The Chef in the video has double these quantities)

    voila chef
    SPECIFIC UTENSILS

    Silicone molds (any shape)
    Thermometer

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    1. Rum and chocolate set cream 4:48
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Making a ganache
  • Making a set cream filling
  • Ingredients:

    25 g Don Papa rum or water
    35 g skim milk
    100 g cocoa paste
    40 g banana puree

    (In this video, the Chef has doubled these quantities)

    25 g Don Papa rum or water
    35 g skim milk
    100 g cocoa paste
    40 g banana puree

    (In this video, the Chef has doubled these quantities)

    voila chef
    Completion:
    Pour the banana puree, milk and rum into a saucepan over medium heat. Bring the liquids to the boil. Remove from the heat, add the cocoa paste and mix with a maryse, then with a whisk. The final desired texture is not homogeneous and will look grainy.
    Pour the banana puree, milk and rum into a saucepan over medium heat. Bring the liquids to the boil. Remove from the heat, add the cocoa paste and mix with a maryse, then with a whisk. The final desired texture is not homogeneous and will look grainy.
    voila chef
    Chef's Tips :
    To prepare a flavored marshmallow: make a neutral white base on one side, and the flavored base on the other. Don Papa's dark rum goes well with pastries. If you are planning to serve the marshmallows to children, it is possible to make the recipe without rum, by simply replacing it with water. To qualify as a confectionary product, you need to have as little water as possible. It is water that considerably reduces the shelf life of the products. The set cream has a grainy appearance because it is saturated with fat. Once mixed with the white base, a nice texture will develop.
    To prepare a flavored marshmallow: make a neutral white base on one side, and the flavored base on the other. Don Papa's dark rum goes well with pastries. If you are planning to serve the marshmallows to children, it is possible to make the recipe without rum, by simply replacing it with water. To qualify as a confectionary product, you need to have as little water as possible. It is water that considerably reduces the shelf life of the products. The set cream has a grainy appearance because it is saturated with fat. Once mixed with the white base, a nice texture will develop.
    voila chef
    2. Marshmallow mass & Filling the molds 13:22
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Making a marshmallow mass
  • Pouring a preparation into a mold
  • Hydrating gelatin
  • Using a piping bag
  • Making a preparation with hot syrup
  • Ingredients:
    130 g sugar 80 g invert sugar (hot) 50 g water 60 g glucose 85 g invert sugar (cold) 13 g gelatin 32 g water (In this video, the Chef has doubled these quantities)
    130 g sugar 80 g invert sugar (hot) 50 g water 60 g glucose 85 g invert sugar (cold) 13 g gelatin 32 g water (In this video, the Chef has doubled these quantities)
    voila chef
    Completion:
    Lightly grease the molds. Using the 32 g of water, hydrate the gelatin. Heat in the microwave for 1 minute. In a saucepan, pour the invert sugar (hot), sugar, water and glucose. Heat the syrup to 113°C. At the same time, pour the other part of the invert sugar (cold) into the bowl of a mixer fitted with a whisk attachment. Once the syrup has reached 113°C, pour it into the bowl. Allow the temperature to drop for a few seconds, then add the gelatin mass. Blend the mixture at high speed for 5 minutes. Once the whipped marshmallow has reached a temperature of about 40-45°C, add the rum set cream. Mix briefly with the mixer. Finish mixing by hand with a maryse. Fill a piping bag with the flavored marshmallow. Using the piping bag, go ahead and fill the molds. Leave the marshmallow to cool at +4°C for 30 minutes.
    Lightly grease the molds. Using the 32 g of water, hydrate the gelatin. Heat in the microwave for 1 minute. In a saucepan, pour the invert sugar (hot), sugar, water and glucose. Heat the syrup to 113°C. At the same time, pour the other part of the invert sugar (cold) into the bowl of a mixer fitted with a whisk attachment. Once the syrup has reached 113°C, pour it into the bowl. Allow the temperature to drop for a few seconds, then add the gelatin mass. Blend the mixture at high speed for 5 minutes. Once the whipped marshmallow has reached a temperature of about 40-45°C, add the rum set cream. Mix briefly with the mixer. Finish mixing by hand with a maryse. Fill a piping bag with the flavored marshmallow. Using the piping bag, go ahead and fill the molds. Leave the marshmallow to cool at +4°C for 30 minutes.
    voila chef
    Chef's Tips :
    Use silicone molds to facilitate removal from the mold. The powdered gelatin can be replaced by gelatin sheets that have been previously rehydrated in cold water and after removing the 32 g of water. The invert sugar can be replaced by honey. It has exactly the same properties, but the honey adds some extra flavor. The aromatic base to be integrated into the white base must contain as little water as possible (soft caramel, fruit paste, etc.). That way, this product becomes a confectionery type product, with a long shelf life. Once the syrup is boiling, you must avoid stirring it to avoid crystallizing the sugar. Mixing the marshmallow at high speed in a mixer allows it to take in as much air as possible and bring the temperature down to 40-45°. Adding the cream when the marshmallow mass is still hot will help to smooth the fatty mass of the cream and to produce a homogeneous texture that will smooth itself in the mold. The marshmallow can be molded in any mold or, using a plain tip, it can even have the shape of a cylinder.
    Use silicone molds to facilitate removal from the mold. The powdered gelatin can be replaced by gelatin sheets that have been previously rehydrated in cold water and after removing the 32 g of water. The invert sugar can be replaced by honey. It has exactly the same properties, but the honey adds some extra flavor. The aromatic base to be integrated into the white base must contain as little water as possible (soft caramel, fruit paste, etc.). That way, this product becomes a confectionery type product, with a long shelf life. Once the syrup is boiling, you must avoid stirring it to avoid crystallizing the sugar. Mixing the marshmallow at high speed in a mixer allows it to take in as much air as possible and bring the temperature down to 40-45°. Adding the cream when the marshmallow mass is still hot will help to smooth the fatty mass of the cream and to produce a homogeneous texture that will smooth itself in the mold. The marshmallow can be molded in any mold or, using a plain tip, it can even have the shape of a cylinder.
    voila chef
    3. Unmolding the marshmallows 2:29
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Unmolding
  • Ingredients:
    voila chef
    Completion:
    After 1 hour of crystallization, remove the marshmallows from the mold. Set aside at room temperature prior to coating them.
    After 1 hour of crystallization, remove the marshmallows from the mold. Set aside at room temperature prior to coating them.
    voila chef
    Chef's Tips :
    If the mold is well greased, the marshmallows will unmold themselves. If necessary, you can put the marshmallows in the freezer for a few minutes to make them easier to unmold.
    If the mold is well greased, the marshmallows will unmold themselves. If necessary, you can put the marshmallows in the freezer for a few minutes to make them easier to unmold.
    voila chef
    4. Final cocoa coating 5:50
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Coating with cocoa
  • Coating with chocolate
  • Ingredients:
    Cocoa Dark chocolate melted at 35°C
    Cocoa Dark chocolate melted at 35°C
    voila chef
    Completion:
    Dip your hand very lightly in the melted chocolate. Coat the ball with your hand. Place the ball in the cocoa before the chocolate crystallizes and roll it to give it that traditional truffle look. For marshmallow bears, place them directly into the cocoa powder. Remove the excess cocoa with a sieve or strainer. And VOILA CHEF, it's ready to eat!
    Dip your hand very lightly in the melted chocolate. Coat the ball with your hand. Place the ball in the cocoa before the chocolate crystallizes and roll it to give it that traditional truffle look. For marshmallow bears, place them directly into the cocoa powder. Remove the excess cocoa with a sieve or strainer. And VOILA CHEF, it's ready to eat!
    voila chef
    Chef's Tips :
    The chocolate should not be too hot as it could melt the marshmallow. The chocolate does not need tempered for this recipe. Take a large plate to roll the truffles a little longer in the cocoa to give the irregular truffle appearance. The marshmallows will keep for 3 months when stored at room temperature.
    The chocolate should not be too hot as it could melt the marshmallow. The chocolate does not need tempered for this recipe. Take a large plate to roll the truffles a little longer in the cocoa to give the irregular truffle appearance. The marshmallows will keep for 3 months when stored at room temperature.
    voila chef
    And VOILA CHEF, it's your turn now!
    2. Marshmallow mass & Filling the molds 13:22
    TECHNIQUES TAUGHT:
    Ingredients:
    130 g sugar 80 g invert sugar (hot) 50 g water 60 g glucose 85 g invert sugar (cold) 13 g gelatin 32 g water (In this video, the Chef has doubled these quantities)
    130 g sugar 80 g invert sugar (hot) 50 g water 60 g glucose 85 g invert sugar (cold) 13 g gelatin 32 g water (In this video, the Chef has doubled these quantities)
    voila chef
    Preparation:
    Lightly grease the molds. Using the 32 g of water, hydrate the gelatin. Heat in the microwave for 1 minute. In a saucepan, pour the invert sugar (hot), sugar, water and glucose. Heat the syrup to 113°C. At the same time, pour the other part of the invert sugar (cold) into the bowl of a mixer fitted with a whisk attachment. Once the syrup has reached 113°C, pour it into the bowl. Allow the temperature to drop for a few seconds, then add the gelatin mass. Blend the mixture at high speed for 5 minutes. Once the whipped marshmallow has reached a temperature of about 40-45°C, add the rum set cream. Mix briefly with the mixer. Finish mixing by hand with a maryse. Fill a piping bag with the flavored marshmallow. Using the piping bag, go ahead and fill the molds. Leave the marshmallow to cool at +4°C for 30 minutes.
    Lightly grease the molds. Using the 32 g of water, hydrate the gelatin. Heat in the microwave for 1 minute. In a saucepan, pour the invert sugar (hot), sugar, water and glucose. Heat the syrup to 113°C. At the same time, pour the other part of the invert sugar (cold) into the bowl of a mixer fitted with a whisk attachment. Once the syrup has reached 113°C, pour it into the bowl. Allow the temperature to drop for a few seconds, then add the gelatin mass. Blend the mixture at high speed for 5 minutes. Once the whipped marshmallow has reached a temperature of about 40-45°C, add the rum set cream. Mix briefly with the mixer. Finish mixing by hand with a maryse. Fill a piping bag with the flavored marshmallow. Using the piping bag, go ahead and fill the molds. Leave the marshmallow to cool at +4°C for 30 minutes.
    voila chef
    Tips from the Chef:
    Use silicone molds to facilitate removal from the mold. The powdered gelatin can be replaced by gelatin sheets that have been previously rehydrated in cold water and after removing the 32 g of water. The invert sugar can be replaced by honey. It has exactly the same properties, but the honey adds some extra flavor. The aromatic base to be integrated into the white base must contain as little water as possible (soft caramel, fruit paste, etc.). That way, this product becomes a confectionery type product, with a long shelf life. Once the syrup is boiling, you must avoid stirring it to avoid crystallizing the sugar. Mixing the marshmallow at high speed in a mixer allows it to take in as much air as possible and bring the temperature down to 40-45°. Adding the cream when the marshmallow mass is still hot will help to smooth the fatty mass of the cream and to produce a homogeneous texture that will smooth itself in the mold. The marshmallow can be molded in any mold or, using a plain tip, it can even have the shape of a cylinder.
    Use silicone molds to facilitate removal from the mold. The powdered gelatin can be replaced by gelatin sheets that have been previously rehydrated in cold water and after removing the 32 g of water. The invert sugar can be replaced by honey. It has exactly the same properties, but the honey adds some extra flavor. The aromatic base to be integrated into the white base must contain as little water as possible (soft caramel, fruit paste, etc.). That way, this product becomes a confectionery type product, with a long shelf life. Once the syrup is boiling, you must avoid stirring it to avoid crystallizing the sugar. Mixing the marshmallow at high speed in a mixer allows it to take in as much air as possible and bring the temperature down to 40-45°. Adding the cream when the marshmallow mass is still hot will help to smooth the fatty mass of the cream and to produce a homogeneous texture that will smooth itself in the mold. The marshmallow can be molded in any mold or, using a plain tip, it can even have the shape of a cylinder.
    voila chef
    4. Final cocoa coating 5:50
    TECHNIQUES TAUGHT:
    Ingredients:
    Cocoa Dark chocolate melted at 35°C
    Cocoa Dark chocolate melted at 35°C
    voila chef
    Preparation:
    Dip your hand very lightly in the melted chocolate. Coat the ball with your hand. Place the ball in the cocoa before the chocolate crystallizes and roll it to give it that traditional truffle look. For marshmallow bears, place them directly into the cocoa powder. Remove the excess cocoa with a sieve or strainer. And VOILA CHEF, it's ready to eat!
    Dip your hand very lightly in the melted chocolate. Coat the ball with your hand. Place the ball in the cocoa before the chocolate crystallizes and roll it to give it that traditional truffle look. For marshmallow bears, place them directly into the cocoa powder. Remove the excess cocoa with a sieve or strainer. And VOILA CHEF, it's ready to eat!
    voila chef
    Tips from the Chef:
    The chocolate should not be too hot as it could melt the marshmallow. The chocolate does not need tempered for this recipe. Take a large plate to roll the truffles a little longer in the cocoa to give the irregular truffle appearance. The marshmallows will keep for 3 months when stored at room temperature.
    The chocolate should not be too hot as it could melt the marshmallow. The chocolate does not need tempered for this recipe. Take a large plate to roll the truffles a little longer in the cocoa to give the irregular truffle appearance. The marshmallows will keep for 3 months when stored at room temperature.
    voila chef
    3. Unmolding the marshmallows 2:29
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    After 1 hour of crystallization, remove the marshmallows from the mold. Set aside at room temperature prior to coating them.
    After 1 hour of crystallization, remove the marshmallows from the mold. Set aside at room temperature prior to coating them.
    voila chef
    Tips from the Chef:
    If the mold is well greased, the marshmallows will unmold themselves. If necessary, you can put the marshmallows in the freezer for a few minutes to make them easier to unmold.
    If the mold is well greased, the marshmallows will unmold themselves. If necessary, you can put the marshmallows in the freezer for a few minutes to make them easier to unmold.
    voila chef
    1. Rum and chocolate set cream 4:48
    TECHNIQUES TAUGHT:
    Ingredients:

    25 g Don Papa rum or water
    35 g skim milk
    100 g cocoa paste
    40 g banana puree

    (In this video, the Chef has doubled these quantities)

    25 g Don Papa rum or water
    35 g skim milk
    100 g cocoa paste
    40 g banana puree

    (In this video, the Chef has doubled these quantities)

    voila chef
    Preparation:
    Pour the banana puree, milk and rum into a saucepan over medium heat. Bring the liquids to the boil. Remove from the heat, add the cocoa paste and mix with a maryse, then with a whisk. The final desired texture is not homogeneous and will look grainy.
    Pour the banana puree, milk and rum into a saucepan over medium heat. Bring the liquids to the boil. Remove from the heat, add the cocoa paste and mix with a maryse, then with a whisk. The final desired texture is not homogeneous and will look grainy.
    voila chef
    Tips from the Chef:
    To prepare a flavored marshmallow: make a neutral white base on one side, and the flavored base on the other. Don Papa's dark rum goes well with pastries. If you are planning to serve the marshmallows to children, it is possible to make the recipe without rum, by simply replacing it with water. To qualify as a confectionary product, you need to have as little water as possible. It is water that considerably reduces the shelf life of the products. The set cream has a grainy appearance because it is saturated with fat. Once mixed with the white base, a nice texture will develop.
    To prepare a flavored marshmallow: make a neutral white base on one side, and the flavored base on the other. Don Papa's dark rum goes well with pastries. If you are planning to serve the marshmallows to children, it is possible to make the recipe without rum, by simply replacing it with water. To qualify as a confectionary product, you need to have as little water as possible. It is water that considerably reduces the shelf life of the products. The set cream has a grainy appearance because it is saturated with fat. Once mixed with the white base, a nice texture will develop.
    voila chef
    And VOILA CHEF, it's your turn now!
    technical terms explained
    FIND THE DEFINITION OF TECHNICAL TERMS
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