- Posted by
- Posted on
- June 9, 2016
These are so brand spanking new, I didn’t even have a proper pic before posting, but have updated it now with some good ones!
I was just too excited to wait for daylight to photograph them!
Anyone that has used Aquafaba before, knows that the foam doesn’t react well with fats, including cocoa, and will turn to a soupy mess once mixed together, but here, I have waved a magic wand and produced some fantastic Chocolate and Vanilla Marshmallows!
They are light and delicious!
The cocoa layer flattens slightly compared to the Vanilla layer, but still works well as a marshmallow.
In the UK, I believe pretty much ALL of our Cocoa is Dutched, compared to the USA, where I believe it is not, so am not sure exactly how that will affect the making of them, but I am sure someone will give me some feedback?
You may notice the recipe has Carob Gum in it (Locust bean Gum) and also Glucose syrup.
Why use Carob bean gum and / or Glucose syrup?
When I first developed the marshmallow base recipe, I included carob gum, as the texture was superior and more professional than Marshmallow made just with Agar, but alot of people wanted something they could make with just Agar, so I omitted it from the original recipe.
However, as I aim to make each recipe the absolute best that I can, I will at least give you the option to use it, or omit it if you are happy to take the hit.
In this recipe, using cocoa, it certainly helps to stabilise it.
Glucose syrup is usually made from wheat glucose, and is commonly used in candy making.
it is an invert syrup.
Yes, you can omit it from the recipe, but the end result is far inferior to what it would have been, had you used it.
Although not commonly known in the USA, it is actually available, and well worth getting as it has many uses!
Some say corn syrup is interchangeable, and I have a bottle here of Caro Syrup to test, but I don’t like using Corn syrup, and the resulting marshmallow is much softer and nowhere near as good, however, it can be used if you choose, but as I mentioned, the result will not be the same as the Marshmallow I have made!
I have added some links for some of the harder to find ingredients below, such as Carob bean (Locust bean) Gum , Glucose syrup and the Agar Powder I use, if you can’t find some yourself.
I have looked to find the best deal, per 100 grams I could find, so you get a good deal, and don’t have to search for it yourself.
If you buy through Amazon too, I will make a little bit of commission through the sale, but be assured, I will only ever link to a product I would use or buy for a good price!
Once you try the chocolate marshmallow, your mind will race with all the things you could do with it!
Next up, I am going to post chocolate coated Chocolate Marshmallow Bites! 🙂
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Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.
Chocolate and Vanilla TopDeck Vegan Marshmallows
(Use a 13 x 10 inch tray)
330 grams (1 ½ cups ) sugar
9 grams Agar agar POWDER (2 tsp) (slightly rounded)
1.3 grams (1/4 tsp) Carob bean (locust) Gum
115 grams (1/3 cup ) Glucose syrup
135 grams ( 1/2 cup ) water
175 grams (3/4 cup ) Aquafaba (I use butter bean)
2 grams ( ½ tsp ) Xanthum gum
2 tsp (10 ml ) vanilla extract
Plus for Chocolate layer :
15 grams cocoa (1 1/2 tbsp
2 tbsp (30 ml) boiling water
***Don’t know where to buy some of these ingredients cheaply?
*This is the Agar powder I use in everything I make, (they ship for free to many places):
(USA FREE DELIVERY $8 / 100 g) Crazee Deal Agar Powder / Faluda / Falooda / China Grass (Vegan Gelatine) Premium High Quality 100G
(USA FREE DELIVERY $15 / 300 g) Crazee Deal Agar Powder / Faluda / Falooda / China Grass (Vegan Gelatine) Premium High Quality 300G
(UK FREE DELIVERY £3.80 / 100g ) Agar Agar Powder (Vegan Gelatine) – 100g (Falooda/Faluda/Ceylon Moss China Grass) DSc
( UK FREE DELIVERY 300g / £6.25) Agar Agar Powder / Faluda / Falooda / China Grass (Vegan Gelatine) Premium High Quality – 300g
*Glucose Syrup (USA $7.93 for 8oz) Wilton Glucose to Create Smooth Elastic Gum Paste, 8.5-Ounce
USA: $11.99 for 2 oz Food Grade Locust Bean Gum (Molecular Gastronomy) &x2298; Non-GMO ☮ Vegan ✡ OU Kosher Certified – 50g/2oz
Or a much better price for a larger amount $19.18 for 454 grams : Locust Bean Gum 454 Grams
1) Aquafaba foam: Whip this up as you are doing the sugar syrup!!! Good multi-tasking skills!
Although it whips up quickly from experience of making this many many times, I know that the volume increases dramatically when I start whipping the AF, at the same time I start the sugar syrup, and leave it running.
Add 175 grams (3/4 cup( Aquafaba (butterbean or chickpea Unsalted liquid from can) plus 2 grams (1/2 tsp) Xanthum gum to a stand mixer bowl and begin beating. (you can use electric hand mixers too!)
Once it has formed stiff peaks, add in 2 tsp of vanilla extract .
2) Add 330 grams (1 1/2 cups) of sugar and 9 grams (2 tsp) of Agar powder , plus 1.3 grams of Carob Bean Powder (Locust Bean Powder) to a saucepan and stir to combine thoroughly.
3) Add 135 grams (1/2 cup) of water and 115 grams (1/3 cup) of glucose syrup and whisk together over heat to combine ingredients thoroughly.
4) Continue stirring from time to time until the temp reaches 250f on a candy thermometre.
You will find a candy thermometre useful to make this (and alot of other recipes I have), otherwise use the cold water test described in the instructions below.
You can get a cheap candy thermometer here in the UK/ Europe: Kitchen Craft Cooking Thermometer(£2.20) and here in the USA ($5.99) : Farberware Protek Candy and Deep Fry Glass Thermometer, Clear
If you don’t have a candy thermometre, you can test it by dropping some into a cold bowl of water.When it is up to temp it will form firm balls.
Once it is up to temperature, turn off heat.
5) Once the aquafaba has formed stiff peaks and the sugar syrup is ready, add the sugar syrup in a stream as the mixer beats it in until all is combined.
Continue beating for a while as it will cool slightly and increase in fluffiness.
6) Once mixed in thoroughly turn off the mixer and quickly turn out half your marshmallow into a tray , dusted with a mix of two thirds corn flour and a third icing sugar sifted together and use a spatula to spread it evenly across the bottom! Yoi want a tray approx 13 x 10 inches in size.
Work very quickly as we don’t want the other half left in the bowl to set!
You may need two spatulas to spread in either direction so it doesn’t curl up and lift away from the corn starch dusting on the tray.
7) Once that is done, quickly return to the other half in the bowl and add the chocolate sauce mix and beat in quickly, but not for too long, as it is more likely to deflate!
Turn out the chocolate Marshmallow and spread out over the Vanilla Marshmallow.
8) Place in fridge to set.
9) Cut into squares and roll in your choice of coating, or leave out to dehydrate slightly and dry out.
They are also totally delicious dipped in chocolate!!!
To get the multi-layer effect seen in the pics, I did one layer of Vanilla, then spread the chocolate Marshmallow layer over it,Let it set, then cut the Marshmallow slab in half and stacked it before cutting into squares.
If you don’t dust the top of the slab before setting, the layers will stick fast once stacked!
Now you can go ahead and coat in chocolate if you want to get a really cool surprise of stripey Marshmallow once you bite into it!