serves
20-25
prep
30 minutes
cook
5 minutes
difficulty
Easy
serves
20-25
people
preparation
30
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 640 g good quality dark couverture chocolate 54%
- 100 g mini marshmallows
- pinch of sea salt
Chilling time: 10 minutes.
You will need about 25 ice-cream sticks (paddle pop sticks) for this recipe.
Instructions
- Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted. (Alternatively, use .)
- Pipe or spoon the tempered chocolate into an ice cube tray. Immediately sprinkle the surface with sea salt and scatter the marshmallows on top.
- Before the chocolate sets, place an ice cream stick into each chocolate cube.
- Place into the refrigerator for 10 minutes. Once set, store at room temperature.
- To make a hot chocolate, stir the chocolate cube in a glass of warm milk of your choice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
