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Homemade Marshmallow Bears Coated in Chocolate
Soft vanilla‑flavored marshmallow bears coated in a crunchy milk chocolate shell. This indulgent confection, inspired by childhood candies, is made at home using silicone molds. The recipe details each step, from melting the chocolate to preparing the marshmallow, through assembly and unmolding, to yield 24 perfect bears.
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Critical Success Points
- • Do not exceed 38‑40 °C when melting chocolate in the microwave.
- • Reach exactly 130 °C for the syrup to achieve the proper texture.
- • Incorporate the hot syrup into the whites while whisking to avoid curdling.
- • Use the marshmallow still warm when piping for good flow.
- • Allow the chocolate to fully crystallize before unmolding.
Safety Warnings
- • Melted chocolate and syrup reach high temperatures; handle with kitchen gloves.
- • Use the thermometer to avoid overheating the syrup (burn risk).
- • Gelatin sheets can be slippery; handle with care.
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