Homemade Marshmallow Bears Coated in Chocolate

Ingredients

• 100 g Covering milk chocolate (pistoles) (For optimal shine and crunch)
• 60 g Water (For the syrup)
• 25 g Glucose syrup (Adds softness to the marshmallow)
• 9 g Sheet gelatin (bloom 200) (Hydrated 15‑20 min in cold water)
• 225 g White sugar
• 1.5 Vanilla bean (Split, scrape the seeds)
• 60 g Egg whites (About 2 whites, at room temperature)
• 1 c. à soupe Cornstarch (To dust the baking sheet (optional))

Instructions

1. Prepare the chocolate shells

   Melt the 100 g of milk chocolate in the microwave at 800 W in 20‑30 s intervals, stirring between each burst until completely liquid.

   Time: PT5M

2. Form the first chocolate layer

   Pour the melted chocolate into the silicone mold cavities, tap the mold on the work surface to bring up air bubbles, then remove excess with a spatula or brush.

   Time: PT5M

3. Set the shells

   Allow the shells to solidify at room temperature (or 10 min in the refrigerator if in a hurry).

   Time: PT10M

4. Hydrate the gelatin

   Soak the gelatin sheets (9 g) in a large bowl of cold water for 15‑20 minutes to soften.

   Time: PT20M

5. Prepare the syrup

   In a saucepan, combine 60 g water, 225 g sugar and 25 g glucose. Heat over medium heat, stirring until reaching 130 °C (use the thermometer).

   Time: PT10M

   Temperature: 130°C

6. Whip the egg whites

   In the mixer bowl, pour the 60 g of room‑temperature egg whites, add the seeds from the 1.5 vanilla bean(s) and whisk on medium speed until the mixture becomes foamy.

   Time: PT5M

7. Incorporate the hot syrup

   Stream the hot syrup along the sides of the bowl while continuing to whisk the whites. Once the mixture is homogeneous, add the drained gelatin and keep whisking until a fluffy, slightly warm texture is achieved.

   Time: PT5M

8. Transfer the marshmallow to a piping bag

   Transfer the marshmallow into a piping bag fitted with a plain tip.

   Time: PT2M

9. Pipe the marshmallow into the shells

   Fill each chocolate shell halfway, without exceeding the edge, then smooth lightly with a spatula.

   Time: PT10M

10. Let the marshmallow set

    Let the bears rest at room temperature for 60 minutes so the marshmallow firms slightly.

    Time: PT60M

11. Melt the chocolate for the top layer

    Melt the remaining milk chocolate (about 50 g) in the microwave as in step 1.

    Time: PT5M

12. Cover the bears with chocolate

    Pour the melted chocolate over the top of each bear, spread with a palette to form a thin, even layer.

    Time: PT5M

13. Cool the bears

    Place the molds in the refrigerator for 45 minutes so the top layer fully crystallizes.

    Time: PT45M

14. Unmold the bears

    Gently invert each mold and lift the bears out carefully. Handle with care as the chocolate shell is very thin.

    Time: PT5M

Nutrition Facts

Calories

66

Protein

0.3 g

Carbohydrates

12.5 g

Fat

1.3 g

Fiber

0 g