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 core of this recipe lies in the use of invert sugar, an essential ingredient for achieving the elasticity, moisture and signature softness of a marshmallow. Invert sugar reduces crystallization and improves stability, allowing the mixture to remain smooth and airy over time, even under conditions that would challenge traditional confectionery. Its hygroscopic behaviour helps preserve juiciness and tenderness long after preparation.

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.