This recipe is inspired by Piece of Cake's Chocolate Malt Marshmallows. I needed there to be more bulk for my artisan Kitchen-aid mixer to whip successfully and I wanted a larger batch for the amount of mess.

The recipe is simple to execute but requires some intuition, a lot of attention, and familiarity with the recipe. Read the entire recipe through and per measure everything. It moves fast so there's no time for distractions or dilly dally.

Vahlrona Chocolate Marshmallows

Bloom:

3 packets Knox Gelatin

2/3 cup cold water

Chocolate Syrup:

4.5 tablespoons Vahlrona Cocoa

1.5 teaspoons Ovaltine Malted Milk powder

1/3 cup hot water

1/3 cup white corn syrup

Syrup:

1.5 cup sugar

1/3 c light corn syrup

1/3 cup water

1/4 teaspoon salt

half tablespoon vanilla extract

Mallow:

1 tablespoon Vahlrona cocoa powder

1/3 cup corn starch

1/2 cup icing sugar

2 ounces of nice quality dark chocolate, finely grated (optional)

DIRECTIONS

Grease an 8×8-inch pan with olive oil, using a pastry brush to rub it onto the bottom, sides and edges of the pan. This will keep the marshmallows from sticking. You can also applet shortening or lard with your hands. Set aside.

Sprinkle the contents from the packets of gelatin over 2/3 cup cold water in a small bowl. Set aside to soften at least 5 minutes.

Place the sugar, 1/3 cup corn syrup and 1/3 cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat do not let it burn, turn down the heat a bit, it'll still boil. Bring it to a boil, checking it occasionally–you are looking for it to eventually hit a temperature of 248-50 degrees F. This takes a bit to get started so you have a few tasks to do in the meanwhile. Don' t forget to check the thermometer often.

PREP CHOCOLATE SAUCE: Whisk together the cocoa, malt powder and boiling water in a small bowl until smooth. Set aside.

PREP MALLOW: Sift together mallowing ingredients corn starch, icing sugar, cocoa. Set aside, and keep the sifter handy. If these are to be fancy, grate chocolate and keep in a medium bowl.

MELT THE GELATIN: Heat the softened gelatin in the microwave to melt it, about 30 seconds or so on high. Nuke again for a few secs if not dissolved.

GET THE COLD MIX MOVING: Place the remaining 1/3 cup corn syrup in the bowl of an electric mixer fitted with the whip attachment. Start the mixer on low speed, add the gelatin and chocolate syrup into the corn syrup. Keep the mixer running on low speed.

When the sugar syrup is at 248 F. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added beat at medium for 5 minutes then crank the speed up to medium-high and let it go for about 5 minutes–the candy will become fluffy during this time. Add vanilla at the last minute, (vanillas naughty cousin, baileys could even sub in here). The finished mallows should have tripled in volume.

Pour the marshmallow into the prepared pan, using a lightly oiled off-set spatula smooth the mix into the corners.

Sift the cocoa-confectioners’ sugar mixture evenly and generously over the top. Let sit for about 6 hours, or overnight.

Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a cocoa-confectioners’ sugar mixture-dusted work surface. Cut the marshmallow with a cookie cutter or into squares with a pizza cutter or sharp bread knife. Dip the sticky edges of the marshmallows in chocolate shavings, and dab more all over the marshmallows, dust lightly with coca sugar mixture if you still have stickiness. pat off the excess. Store in an airtight container for up to 3 weeks.