recipe
Chocolate marshmallow bites
Frédéric Hawecker
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. |