Chocolate and Licorice Marshmallow

The Chocolate and Licorice Marshmallow is a recipe developed by our team of chefs, showcases how modern confectionery can evolve when crafted with premium ingredients and meticulously controlled processes.

The technical heart of this recipe lies in the use of inverted sugar, a fundamental ingredient for achieving the elasticity, moisture, and characteristic softness of marshmallow. This type of sugar reduces crystallization and improves stability, resulting in a silky and airy texture that lasts, even in conditions less favorable for traditional confectionery. Thanks to this hygroscopic balance, the marshmallow retains its juiciness and tender bite for longer service hours.

On the aromatic side, the recipe shines thanks to the combination of two exceptional ingredients. First, Valrhona’s Jirava chocolate, known for its warm, elegant and slightly spiced flavour profile that brings depth and roundness to the recipe. Second, Sosa’s natural licorice paste, made from real roots, delivers a pure and complex intensity that pairs unexpectedly well with cocoa.

The final result is a sophisticated marshmallow designed for petit fours, restaurant-style plated desserts, gourmet gift boxes or contemporary pastry creations. An ethereal texture, enveloping flavour and aroma that lingers — a perfect example of how high-quality ingredients and technique can elevate creativity.