Marshmallow and caramel dark chocolates
Recently I made my very first batch of marshmallows. They were delicious and I immediately wanted to make another batch. Since I make a lot of pralines and chocolates I always look and think about new filling ideas. I came up with the idea of dark chocolates with apricot flavored marshmallow and an oozing salted caramel filling and the results were fantastic.
The first thing that needed to be done is the salted caramel sauce. I came across a recipe that is very simple and the caramel is so delicious I plan on putting the leftover caramel on everything. This great recipe is from a blog called browneyedbaker.
After I made the caramel I tempered dark chocolate and made the shells for the filling. One tool I use and can't live without, when tempering chocolate, is an infrared temperature gun. I love this gadget, it is simple to use and it doesn't make a mess like a regular digital thermometer. It shows the temperature instantly and quite precisely. I would strongly recommend it to everyone working with chocolate.
Then came the marshmallow. The flavor that I chose was apricot but you can substitute the apricot jam with your favorite flavor. The apricot did not stand out because I bought a jam with only 40% fruit content so I would advise you to buy or use a jam with at least 70% fruit content to really flavor the marshmallow.
I piped a little of the salted caramel first then the marshmallow. I sealed the chocolates with another layer of dark chocolate and set them in the fridge for about 20-30 minutes.
I love how the caramel oozes out of the chocolate and the soft and fluffy marshmallow just melts in your mouth. The dark chocolate has a slight bitterness that prevents a sugar overload.
Making the shells(200g):
Chop 150 grams of dark chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 50 grams of the chocolate in tiny pieces and set aside.Put some water in a pot and heat gently to a simmer. Place the bowl with 150 grams chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 45-48°C (113-118°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently to cool until it reaches 27°C (81°F). This may take a while, depending on the room temperature. When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 30-31°C (88-90°F).
Now the chocolate is at the ideal working temperature, and you must work quickly. Fill the mold with chocolate, tap the mold a few times so that the air bubbles pop. Make sure the mold is fully covered in chocolate then flip the mold over the bowl of remaining chocolate so that the excess of chocolate drips off back into the bowl. The whole process is a bit messy but try to save as much of the chocolate in the bowl for later. Smooth off the chocolate from the mold with the palette knife. Flip the mold upside down on the cooling tray to ensure an even coating then put the mold in the fridge to set, it should set fairly quickly.
Making the marshmallow:
Place the egg whites in a bowl of your electric or hand mixer fitted with a whip attachment and set aside. Place the gelatin in a bowl of cold water and leave to soak. In a small sauce pan bring the sugar, invert sugar and water to a boil. Once the mixture comes to a boil, brush away the sugar crystals that have formed at the edges of a sauce pan with a pastry brush dipped in water. Continue doing this to prevent the crystallization of the sugar. At 115°C (240°F) start whipping the egg whites on medium speed. Boil the sugar syrup to 130°C (265°F), ensure that the egg whites do not whip over the soft peaks before the syrup reaches this temperature.
The first thing that needed to be done is the salted caramel sauce. I came across a recipe that is very simple and the caramel is so delicious I plan on putting the leftover caramel on everything. This great recipe is from a blog called browneyedbaker.
After I made the caramel I tempered dark chocolate and made the shells for the filling. One tool I use and can't live without, when tempering chocolate, is an infrared temperature gun. I love this gadget, it is simple to use and it doesn't make a mess like a regular digital thermometer. It shows the temperature instantly and quite precisely. I would strongly recommend it to everyone working with chocolate.
Then came the marshmallow. The flavor that I chose was apricot but you can substitute the apricot jam with your favorite flavor. The apricot did not stand out because I bought a jam with only 40% fruit content so I would advise you to buy or use a jam with at least 70% fruit content to really flavor the marshmallow.
I piped a little of the salted caramel first then the marshmallow. I sealed the chocolates with another layer of dark chocolate and set them in the fridge for about 20-30 minutes.
I love how the caramel oozes out of the chocolate and the soft and fluffy marshmallow just melts in your mouth. The dark chocolate has a slight bitterness that prevents a sugar overload.
Marshmallow and caramel dark chocolates
(Makes about 30)
Time:
Preparation: 30min
Cooking: 45min
For the marshmallow:
- 45g room temperature egg whites
- 135g granulated white sugar
- 30g inverted sugar (see here)
- 45g water
- 2 sheets of gelatin
- 15g apricot jam
- orange food coloring (optional)
- 200g white granulated sugar
- 85g room temperature butter (cut into cubes)
- 115g room temperature heavy cream
- 1/2 tablespoon fleur de sel or any flaky salt (to taste)
- 300g dark chocolate (200g+100g)
Making the salted caramel:
Place the sugar in a medium sized pot. Heat on medium heat, shaking the pot to ensure an even caramelization. Cook until the sugar turns dark amber, the temperature should be around 170°C (350°F). Add the butter all at once (the mixture will bubble, so watch out) and whisk until it is completely melted and incorporated. Remove the pot from the heat and slowly add the heavy cream, whisk until smooth. Add the salt and stir. Set aside to cool completely.
Place the egg whites in a bowl of your electric or hand mixer fitted with a whip attachment and set aside. Place the gelatin in a bowl of cold water and leave to soak. In a small sauce pan bring the sugar, invert sugar and water to a boil. Once the mixture comes to a boil, brush away the sugar crystals that have formed at the edges of a sauce pan with a pastry brush dipped in water. Continue doing this to prevent the crystallization of the sugar. At 115°C (240°F) start whipping the egg whites on medium speed. Boil the sugar syrup to 130°C (265°F), ensure that the egg whites do not whip over the soft peaks before the syrup reaches this temperature.
Whip the egg whites on high speed and slowly pour the hot sugar syrup in a steady stream. While whipping remove the gelatin from the water and squeeze the excess water, place it into a small saucepan and melt over low heat. Add the melted gelatin to the hot egg whites and whip to combine. Add the apricot jam and food coloring (if using).
Whisk the marshmallow until it cools down. Place in the piping bag fitted with a small round piping tip and set aside.
Assembly:
Pipe a small amount of cooled (not hot, because it will melt the chocolate) salted caramel in the chocolate shells.
Gently pipe the marshmallow over the caramel not pressing to hard.
Place in the fridge.
The recipe yields some leftover marshmallow mixture and salted caramel.
I used the mixture and just piped different shapes of marshmallow on a slightly oiled parchment paper. Leave to set overnight.
The caramel can be used in different applications and can be stored for at least 2 weeks in the fridge.
To seal the chocolates, temper the leftover 100 grams of dark chocolate (the same process as for the shells). Pour the chocolate over the marshmallow and smooth it out with the palette knife. Tap the mold a few times on the bench to make sure that there is no air inside. Place in the fridge for 20-30 minutes.
Unmold the chocolates and enjoy.
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