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Chocolate Marshmallow

Today we present a recipe that combines textures and pure chocolate flavor: Chocolate Marshmallow, a delight that stands out for its airy body and deep cocoa flavor.

The secret to achieving that perfect fluffiness lies in the use of Albuwhip, a whipping protein powder that facilitates the incorporation of air in both sweet and savory preparations.

Its advantage over other whipping agents lies in its ability to emulsify and stabilize without the need for fresh egg whites, making it a practical and versatile alternative.

In this recipe, Albuwhip acts as the base that traps air bubbles during whipping, resulting in a more stable and uniform texture. Unlike conventional egg whites, Albuwhip ensures a consistent volume, ideal for modern pastry preparations.

Chocolate Marshmallow

The secret to achieving that perfect fluffiness lies in the use of Albuwhip, a whipping protein powder that facilitates the incorporation of air in both sweet and savory preparations.

Ingredients

- 250g -
  Sugar
- 115g -
  Water
- 10g - Powdered pork gelatine hot
- 50g -
  Water
- 105g - Inverted sugar
- 2g - Agar-Agar
- 2g - Albuwhip
- 50g -
  Cocoa paste 100% extra

Prepared by

1. Make a syrup with the water, sugar and cook it all at 110 °C.
2. Hydrate the gelatin with the water.
3. Mix the Agar-agar and the Albuwhip in the inverted sugar and add the preparation in the syrup at 110 °C.
4. Whip everything in the mixer at medium speed.
5. Check that the mixture is at 40 °C and add the melted cocoa mass.
6. Mix delicately and pour into a frame. Allow to gel.