Another video from my latest YouTube series Nom Essentials features the 2016 International Academy of Chocolate award winners Hummingbird Chocolate based out of Almonte, Ontario. I've always been a huge fan of them since I they first hit the Ottawa scene given their commitment to bean to bark artisan chocolate making!
I made their Bolivia 70% dark chocolate bar into a decadent hot chocolate. I know it's hard to think about hot chocolate in this warm weather but I think this recipe is perfect for those camping nights! This recipe keeps well in a mason jar. Just warm it up, whisking constantly in a pot over your camping stove or an open fire!
Marshmallows and Hot Chocolate
Recipe inspired by Ballymaloe Cookery School
Marshmallows
1/2 cup of water
90 g of gelatin
2 egg whites
500 g of sugar
125mL of water
1/2 cup icing sugar cut with corn starch or arrowroot powder
1 tsp cinnamon
Hot Chocolate for 4
100 g dark chocolate
1/4 cup water
600 ml milk
1 tsp maple syrup
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DIRECTIONS:
MARSHMALLOWS:
Mix together 1/2c of water and 90g of gelatin until completely combined.
Whisk 2 egg whites in mixer, put to the side.
Use a double broiler to steam the gelatin mixture.
Boil together 500g of sugar and 125mL of water- once boiled, add in your gelatin mixture.
Meanwhile, line a square pan with parchment paper.
Mix together the gelatin mixture to the fluffed egg whites until thick and fluffy.
Pour fluffy marshmallow mixture in square pan and let sit in room temperature for 2-4 hours.
When set, dust a knife and cutting board with icing sugar / corn starch mixture
HOT CHOCOLATE:
Melt chocolate and water in a small saucepan over gentle heat.
Meanwhile, bring the milk almost to a boil in another saucepan.
When the chocolate melts, slowly pour in the milk while whisking thoroughly.
Taste with maple syrup as desired.
