Weekends are usually my time for making chocolates or rather using chocolates to make delectable sweets. I prefer making in one big batch so that it lasts for a few days. But no matter how much I make, it always gets over too soon!! I wonder why! 😀
I had got a big packet of marshmallows some time back and it had been lying in my baking shelf for the past couple of days. Marshmallows are always a nice treat, especially during weekends. And that Sunday the weather was awesome too… it was raining and it seemed just the right time for a treat! Dark chocolate is my personal favorite and so I decided to make a simple marshmallow treat coated with dark chocolate. I made some simple decoration too with the tempered chocolate on top of the marshmallow and yes… it was just the way I wanted it!
The soft chewy marshmallow melted in my mouth within seconds along with the dark chocolate, and I simply fell in love with it!! I said out loud to myself…. “A perfect Sunday!” I took a few for my friend’s birthday (which was on the same day) and they loved it too 🙂
Do you have any special sweet treat that you make for your family? Do share the recipes. I would love to try them out 🙂
Preparation Time: 1 hour
Makes: Around 50 treats
Marshmallows – Around 16, big size, cut into small discs
Dark chocolate couverture – 250 g, finely chopped. This is to help the chocolate melt evenly and it will have lower risk of scorching.
Baking Paper (optional)
Zip lock bag – medium size
Step 1: The marshmallows I had were quite big in size. So I cut each of them into 3 almost equal size discs as in the picture below. You can choose marshmallows of the size and shape you prefer.
Also place baking paper on 2 large trays and set aside (for placing the marshmallows dipped in chocolate).
Step 2: Tempering of chocolate –
For tempering dark chocolate, take around 2/3 rd of the chocolate in a dry microwave friendly bowl. Heat the chocolate in the microwave for around 45 seconds. Take it out and stir it well with a wooden spoon (preferable) or spatula. Check the temperature. Heat again in the microwave in bursts of 10 seconds, stirring and checking the temperature each time until it has reached 46 degrees C (melting temperature of dark chocolate). You must do this very slowly. If the temperature has reached 450 C and not increasing further, run it in the microwave for another 4 to 5 seconds and check the temperature again so that it is 46 degrees C.
Once the temperature is at 46 degrees C, add rest of the chocolate to the bowl and stir until all the chocolate has melted. Keep checking the temperature intermittently until it has reached 29 degrees C (don’t worry if the temperature is 29 point something, it’s fine). Once the temperature is at 29 degrees C, heat it again in the microwave in bursts of 10 seconds, until it has reached 32 degrees C. This is the working temperature of dark chocolate (you must be very careful when you do this as even a few degrees here and there can make your chocolate go out of temper. Heat for 5 instead of 10 seconds if necessary and check again). Your chocolate is in temper now.
Step 3: Now you need to act quickly while your chocolate is still in temper. Dip each of the marshmallows in the tempered dark chocolate. Lift the dipped marshmallow with a fork (ensure it is covered with chocolate evenly on all sides). Tap a few times on the side of the bowl before placing on the baking paper to remove excess chocolate. Place it very carefully on the baking paper with the help of another fork or spoon. Repeat this until all the marshmallows are done. Ensure there is one some between each of the marshmallows when you place them on the baking paper.
Keeping chocolate in temper is a bit tricky. So while you’re doing the above, check the temperature of your chocolate from time to time. If the temperature has dropped a degree or so below 320 C, place the bowl on a heating pad to maintain the temperature (make sure the heating pad is not too hot) and stir it. Once it has reached the working temperature, you can use it again. This method has worked for me till date. But you could adopt other methods too as per your preference.
Step 4: Pour the rest of the tempered chocolate in a zip lock bag and cut a small hole at the end of the cone. Pipe in the chocolate over the marshmallows in a zigzag fashion or any other way you like. Let the treats sit at room temperature. If your chocolate has tempered properly, it will set within few minutes with a glossy finish.
Enjoy your homemade marshmallow treats with your loved ones 🙂
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