Chocolate

Photograph by Cybelle Codish | Styled by Aleene Jinn George

Marshmallows

About 1 cup confectioners’ sugar
3-1/2 envelopes (2 tablespoons plus
2-1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla

Oil bottom and sides of a 13x9x2 rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar. In the bowl of a standing electric mixer or other large bowl, sprinkle gelatin over 1/2 cup cold water and let stand to soften. In a 3-quart heavy saucepan, cook granulated sugar, corn syrup, remaining 1/2 cup water, and salt over low heat, stirring with a wooden spoon until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees (about 12 minutes). Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With a standing or a hand-held electric mixer, beat mixture at high speed until white, thick, and nearly tripled in volume (about 6 minutes, if using standing mixer, or about 10 minutes, if using a hand-held.) In a large bowl with cleaned beaters, beat whites (*or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm (at least 3 hours, and up to 1 day).

Run a thin knife around the edges of the pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, use fingers to loosen marshmallow and let drop onto cutting board. With a large knife, trim edges of marshmallow and cut marshmallow into approximately 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to coat evenly. Marshmallows keep in an airtight container at cool room temperature 1 week.

Source: smittenkitchen.com/epicurious.com, (Gourmet, December 1998)

 

 

Wittamer’s Belgian Hot Chocolate

(Serves 4 to 6)
1 quart half & half or whole milk (divided)
8 ounces quality bittersweet or semisweet chocolate, finely chopped
4 ounces quality milk chocolate, finely chopped
Scant pinch of salt
1/2 teaspoon ground cinnamon

Warm about one-third of the half & half or milk with the chopped chocolates and salt, stirring until chocolate is melted. Whisk in remaining half & half or milk, heating until the mixture is warmed through. Add cinnamon. Using a hand-held blender or whisk, mix the hot chocolate until completely smooth. Serve very warm.

Source: davidlebovitz.com, adapted from The Great Book of Chocolate.

 

Freckled Whipped Cream

1 cup heavy cream
1/2 vanilla bean, scraped
3 tablespoons confectioners’ sugar
(more or less to taste)

Beat all ingredients together using with an electric mixer until soft peaks form.

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