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The team at Ocho have taken time out from conquering the chocolate world to demonstrate a great Easter family activity - making marshmallow.
225ml water (or weighed = 225g)
2 Tbsp powdered gelatin (20g)
1 tsp vanilla
120g icing sugar
coconut or cornflour to coat
food colouring (optional)
70g dark chocolate (70% cocoa solids)
30g coconut oil
In a medium-sized pan, sprinkle the gelatin on the water and leave to soak for five mins. Then warm gently to dissolve the gelatin
Add the sugar and heat gently to dissolve. You can stir the mix to help the gelatin and sugar dissolve. Bring just to the boil and simmer very gently for 10 mins.
Meanwhile, line a baking tin with cling film (approx 20cm x 25cm). Use two tins if you’re colouring half the mix.
If you are colouring all the mix add food colouring now. During this stage it helps to wrap some plastic wrap around the top of the mixer bowl and stand so you don’t splash sugar mix everywhere.
Working quickly while the mixture is still warm, pour in the lined tin and smooth the top.
Cover over with cling film and leave in the fridge to set.
If you want to colour half the mix, pour half in one tin, then add some colouring to the remainder and stir through quickly before pouring into the second tin.
Once set, turn out on a chopping board dusted with coconut or cornflour. Cut into shapes with a shaped cutter, such as a bunny rabbit, or a sharp knife.
Coat all sides with the coconut or cornflour.
Warm the chocolate and coconut oil together (use a microwave on low power) until just melted. Dip or drizzle over the marshmallow shapes.
You can colour some of the coconut and use it to decorate as well as colouring the mix.
You can use the off-cuts from your shapes to make rocky road or chocolate bark.