528815 Fri Jun 13 11:54:28 -0700 2008 12 31 Home Cooking 0 3778192 So, I decided to try an make some today. So far, so good - I think - they are cooling in the pan as we speak. I would like to to coat them in chocolate - dark chocolate to be exact. The recipe I used (not a stretch, the one in this month's Bon Appetit or Gourmet - one of those) coats them in a mixture of potato starch and icing sugar after cutting. I'm thinking I shouldn't if I want to coat them in melted chocolate - or should I? And I know every good patissier knows this, but do I add anything to my chocolate (butter or 35% cream), once melted, to get a nice shiny coating that will harden? Thanks Fri Jun 13 11:54:32 -0700 2008 118582 maisonbistro 1 3778236 I'm pretty sure the powdered sugar and cornstarch mixture (which is what my recipe called for) is to prevent the marshmallows from sticking to each other. Mine turned out very soft, unlike the firm store kind, and they need the drying effect from the powders to aid in curing the cut edges. I've never dipped mine in chocolate, but it would seem that you wouldn't want the powder to inhibit chocolate coverage. But you probabaly want to dry them a bit and maybe even put them in the fridge or freezer so they don't melt when you dip. Or put them on a rack and pour the chocolate over. Not as luscious as chocolate covered, but you could roll them in cocoa powder (not sweet enough?). Fri Jun 13 12:08:33 -0700 2008 3778192 84890 nemo 2 3778302 So, should I cut them and refrigerate them? or leave the pan whole, refrigerate, then cut and coat? And the cocao powder thing doesn't cut it for me. I want the stark contrast of the white marshmallow and the dark chocolate. Oy, I'm drooling on the keyboard now. Fri Jun 13 12:27:09 -0700 2008 3778236 118582 maisonbistro 3 3778314 I would think you would go ahead and powder them (part of the essence of marshmallows, right?), let them rest, then the chocolate ... Fri Jun 13 12:29:37 -0700 2008 3778302 19108 foiegras 4 3778334 I am still worried that the starchiness of the cornstarch will prevent the chocolate from adhering to the marshmallow. Will that not still be an issue after drying? Fri Jun 13 12:33:08 -0700 2008 3778314 118582 maisonbistro 5 3778363 I'd cut, let dry a bit, chill or freeze a bit, then coat. I think if powdered that the chocolate will just roll off. Doncha think? My recipe called for a lot of the powder mixture. It wasn't just a dusting and spanked off. Fri Jun 13 12:40:19 -0700 2008 3778334 84890 nemo 6 3778507 Yeah, that's exactly what i was thinking. Thanks Fri Jun 13 13:17:46 -0700 2008 3778363 118582 maisonbistro 5 3792204 With the homestyle marshmallows I've had, it wouldn't be an issue. They're not as dry or as powdery as the commercial ones, plus they're not machine made, so the surface has a lot more variation. I would just do a dusting ... Wed Jun 18 15:18:19 -0700 2008 3778334 19108 foiegras 1 3778997 I made these for last year's Christmas. I dusted. I coated. The problem wasn't getting the chocolate to adhere to the dusted mallow, but prying the chocolate covered confection from the wax paper the next day. I would rest at least 24 hours after dusting with 10x and starch combo, coat, then chill. see: http://www.chowhound.com/topics/472003 Fri Jun 13 16:09:01 -0700 2008 3778192 13283 julietg 1 3779209 If you go to Martha and search for : Momma Reiner's chocolate covered marshmallow she gives the instructions. Fri Jun 13 17:48:11 -0700 2008 3778192 127708 TDEL 2 3779272 Thanks, I went and saw the recipe, but they are for fudge covered marshmallows, and that's not what I want. She's making a fudge with condensed milk and butter etc... That sounds way way way too sweet for me. I just want a dark chocolate cover. Thanks anyways Fri Jun 13 18:22:30 -0700 2008 3779209 118582 maisonbistro 1 3779759 >And I know every good patissier knows this, but do I add anything to my chocolate >(butter or 35% cream), once melted, to get a nice shiny coating that will harden? To get the shiny coating, you will need to temper the chocolate before dipping. Sat Jun 14 01:49:35 -0700 2008 3778192 67436 stilton 1 3780012 You could also use paraffin wax melted into your chocolate to help it harden and have a shiny finish. My grandmother always made Martha Washington candy at Christmas and she used paraffin wax. I've made them without the wax and can definitely tell a difference. Sat Jun 14 07:14:01 -0700 2008 3778192 78897 alliedawn_98 2 3792196 But paraffin is a petroleum byproduct ... they are not allowed in my house, never mind my food ;) Wed Jun 18 15:16:24 -0700 2008 3780012 19108 foiegras