Marshmallow Treats

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 🙂

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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.

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Special Accessories:

Weighing Scale


Baking Paper (optional)

Zip lock bag – medium size

Heating pad


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.

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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.

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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.

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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.

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Enjoy your homemade marshmallow treats with your loved ones 🙂

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Chocolate Squares with Marshmallows

So finally here’s the post I’ve been meaning to write since a long time. Chocolates!! I was always intrigued by the chocolates at the stores and wondered quite often how they make them look so inviting? Buying assorted chocolates seemed not only expensive but sometimes I couldn’t find the exact flavor I wanted! So I finally decided to try them at home instead of running to the store every time! And this journey started around six to eight months ago. After trying a few recipes at home, I attended a half day workshop here in Singapore held by Swiss chef Reto Marzari and since then I’ve enjoyed every bit of the experience starting from melting the chocolate, tempering and mixing other ingredients with it giving it the flavor and taste I’m craving for!

For my first post on chocolates, I thought of starting with a very simple one – which doesn’t need tempering and without too many steps to follow. Marshmallows with chocolates have always been a personal favorite and one of the easy ones to start with! The delectable chewy taste of the marshmallows in the chocolate ganache just melts in my mouth making it a sheer weakness! I like the roughish look on the chocolate too as it gives a very homemade feeling 🙂

The journey of making chocolates has just started and I have a long way to go! I feel excited at the thought of how incredibly beautiful each and every step of the journey will be and this is one journey I would want never to end! Woaahhh! That was a bit poetic right? Well, that’s how I feel when I’m making chocolates 🙂

Hope you enjoy making this as much as I did and share chocolate happiness with your family and friends 🙂

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Preparation Time: 45 minutes (excluding time to set the ganache)

Makes: Around 25 small squares


Dark Chocolate couverture – 260 g

(Using a good quality chocolate is very essential for making a good quality square or truffle. You don’t need to spend too much, but make sure you buy a decent one. I like using couverture for many of my chocolate recipes, especially for the tempering. You can buy chocolate from a store which sells baking products or if you don’t have one near your place, it’s also available in Supermarkets here in Singapore).

Whipped cream – 1/2 cup

Mini marshmallows – 15 g

Cocoa powder – As required, to cover the chocolate squares

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Special Accessories:

Weighing Scale

Baking Paper

Plastic wrap

Step 1: To make the chocolate ganache, pour the cream in a medium sized clean dry bowl and heat it in the microwave for few minutes until it just starts boiling (you’ll notice small bubbles). Take it out of the microwave. Add the chocolate to it and stir until smooth. If you notice the chocolate hasn’t melted properly, do not worry. Heat it for another 30 seconds or 1 minute in the microwave and stir again. At the end you should have a smooth glossy mixture of the chocolate and the cream. Your ganache is ready now.

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Step 2: Let the ganache cool down slightly. Follow by adding the marshmallows to it and stir so that all the marshmallows are covered by chocolate.

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Step 3: Take an air tight box and baking paper. Cut the baking paper a little bigger than the size of your box. Place the baking paper neatly inside the box so that all the four walls of the box are covered and you still have a part of the baking paper outside the box (this will help you pull it out after it the mixture has set in). Pour the mixture in the box. Beat the box on the kitchen table a few times so that the mixture has spread evenly inside the box. Place a piece of plastic wrap on the top and close the box. Keep it in the fridge for 15 to 20 minutes or until a bit firm.

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Step 4: Open the box and remove the plastic wrap. Lift out the mixture from the box. Take a sharp knife and cut it evenly into small squares. Make sure the mixture isn’t too hard when you cut it, else it might break. In such a scenario, leave it at room temperature for another 10 minutes or until a little soft [Make sure the mixture isn’t too soft, it might be difficult to lift up the chocolate squares and mix with the cocoa powder].

Step 5: Take a clean dry bowl. Sieve a few tablespoons of cocoa powder into the bowl. Lightly lift each chocolate square by using a fork and drop it in the cocoa powder [ensure you lift the chocolate square by placing the fork lightly at the bottom of the square only]. Turn every side of the chocolate square so that all sides are evenly covered with the cocoa powder. Transfer and place it on a tray covered with baking paper . Sieve in additional amount of cocoa powder as required if you run out. Follow the same until you’re done with all the squares. Place the squares in an air tight box. Wrap it with plastic wrap and store them in the refrigerator for at least a week.

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You can freeze them as well at least for 1 to 2 months, but I’m sure you wouldn’t have to store them for that long 🙂

Enjoy your homemade chocolate squares every now and then 🙂

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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