Chocolate Marshmallow Bears
Using an oil spray, grease a Flexipan mould with 16 bear cavities. This operation is essential for an easy release later on.
Spread the oil with your fingers...
... inside the cavities.
Hydrate the powder gelatin with 28 grams of water.
Stir with a spoon and set aside. After a few minutes, the water should be completely absorbed and the gelatin should be compact.
...See the recipe
Makes :
between 16 and 20 bears
Time:
1 hours (+ 48 hours to set)
Difficulty:
Author: Thierry Bamas - MOF Pâtissier - Champion du monde de desserts glacés
10
ratings
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Ingredients:
80g invert sugar or trimoline, 14g powder gelatine 200 bloom, 28g water (for the gelatine), 60g water, 180g castor sugar, 56g invert sugar or trimoline, 100g Inaya™ dark chocolate couverture™ or Grand Caraque 100% cocoa mass...
Method
Before starting this Marshmallow Bears recipe, make sure you have organised all the necessary ingredients.Using an oil spray, grease a Flexipan mould with 16 bear cavities. This operation is essential for an easy release later on.
Spread the oil with your fingers...
... inside the cavities.
Hydrate the powder gelatin with 28 grams of water.
Stir with a spoon and set aside. After a few minutes, the water should be completely absorbed and the gelatin should be compact.
...
