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Sur del Lago chocolate and rum marshmallow, cocoa breading.
Mario Ragona
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Components
1. Chocolate and Rum Marshmallows
| 50 g | rhum |
| 50 g | glucose syrup 60DE |
| 70 g | Water |
| 80 g | pear puree |
| 200 g | Sur del Lago Cocoa Paste |
| 260 g | Caster Sugar |
| 160 g | Inverted Sugar |
| 100 g | Water |
| 120 g | glucose syrup 60DE |
| 10 g | sorbitol - E420 |
| 170 g | Inverted Sugar |
| 36 g | animal gelatin 180 bloom |
| 64 g | Water |
Create the chocolate base by melting all the ingredients and mixing them. Bring the second part to 113°C up to sorbitol. Whip the hydrated gelatine and hot invert sugar and then pour over the syrup at 113°C. Let it dissolve and mix with the cocoa mass base. Strain and leave overnight to crystallize at 16/18°C. Use a breading with 100% cocoa or 50% cocoa and dextrose.
