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Marshmallow Baby Bears

Made with Guanaja 70%

Makes 18 marshmallow baby bears

2 steps

Recipe Step by Step



225g Caster sugar
95g Water
12g Gelatine powder
65g Water (to rehydrate the gelatine)
130g Egg whites
100g GUANAJA 70% chocolate
10g Cocoa powder

Preparation time: 15 minutes
Leave to sit for: 12 hours at 16°C

Dissolve the gelatine powder in cold water.
Cook the sugar and water at 110°C.
Add the melted gelatine and combine with the beaten egg whites.
Beat at a constant medium speed until firm.
When the marshmallow is still warm, use a spatula to stir in the melted GUANAJA 70% chocolate and the cocoa powder.
When the mixture reaches 45/50°C, pour it into a piping bag without
a nozzle and pipe it into the “bear cubs” silicone mould greased with
grape seed oil. Leave to set for 12 hours.


Preparation time: 20 minutes

Melt the chocolate or the Inspiration at 45°C, then temper it using the seeding method.

Coat the marshmallows with the seeded and tempered couverture.

* Check out the chef’s tip to see how to temper your couverture using the seeding technique