Roasted Marshmallow Hot Cocoa

By chef Talia Profet

Roasted marshmallow powder blended into Hot Cocoa with roasted marshmallow and graham cracker crumbs.

Part 1: Roasted Marshmallow Powder

Ingredients

• 500g Marshmallow Fluff (or marshmallow)

Method

1. Spread the marshmallow fluff out on a silicone-lined sheet tray into a thin layer. Note: The more surface area, the better.
2. Torch the top. Dehydrate at 93°C/200°F for 1.5 hours or until dry.
3. Place the dehydrated fluff in a blender and blend into a fine powder.
4. Place in an airtight container. A silica packet will help keep it dry.

Part 2: Marshmallow

Ingredients

• 14g Gelatin
• 70g Water (cold)
• 392g Granulated Sugar
• 125g Water
• 8g Vanilla Paste
• 50g Water (ice-cold)
• Cornstarch (for dusting)

Method

1. Bloom the gelatin in 70g cold water and set aside. Once bloomed, place in the bowl of a stand mixer.
2. Combine the granulated sugar and 125g water in a pot. Cook to 115°C/240°F.
3. Pour the cooked sugar syrup over the gelatin. Whisk on high speed for about 5 minutes and cool to the touch.
4. Add in the vanilla paste. Stream in the 50g ice-cold water.
5. Spread the marshmallow into a sprayed and parchment-lined sheet tray. Allow to set before cutting to desired shape and size.
6. Once cut, toss in the cornstarch and reserve in an airtight container.

Part 3: Roasted Marshmallow Hot Cocoa

Ingredients

• 227g Milk
• 40g (4T) deZaan Hot Cocoa Mix
• 56g (8T) Roasted Marshmallow Powder

Method

1. Heat the milk to 65°C/149°F.
2. Blend in the hot cocoa mix and roasted marshmallow powder until smooth.

Part 4: Assembly

Method

1. Place the hot cocoa in a desired serving cup.
2. Place the marshmallow on the top and torch.
3. Sprinkle the top with crumbled graham cracker.