Chocolate Covered Banana Marshmallow
Ever since I wrote about the chocolate banana brownies, I can’t stop thinking about those yellow banana marshmallows, coated with a thin layer of chocolate. How I used to love this crap as a child and would easily finish an entire box by myself. However, I always wished the bite would be more marshmallow-y than chocolaty.
So I managed to fulfill a little fantasy of mine. I made my favorite candy with a hell of a lot of banana marshmallow and just a bit of chocolate, just like I always wanted. I tried the recipe twice. It’s simple enough and quite tasty. On the second try I added cinnamon which took the whole thing to the next level.
You will need to temper chocolate for the coating. If you’d rather not do that, just don’t coat the banana marshmallow with chocolate and keep the kitchen clean. Instead, fill a small bowl with half cornflour – half powdered sugar. After cutting the marshmallows, throw them into the bowl and mix them up till they’re completely covered in the mixture.
20 g gelatin powder
100 g water
70 g honey
250 g sugar
160 g banana (pealed)
120 g gelatin mass
110 g honey
1 tsp cinnamon
400 g dark chocolate
A square ring (or pan), 20 x 20 cm wide, 3 cm high
Sprinkle gelatin powder over the water, mix well and keep in the fridge for at least half an hour. Cut into small pieces before use.
Put 110 g honey and then cinnamon in the mixer bowl and set aside.
Put 70 g honey and then sugar in a saucepan. Mash the banana with a fork and add to the saucepan. Heat briefly over medium heat while mixing with a spatula just until combined. Remove from heat and grind the mixture with a hand blender to a smooth texture. Return to medium heat.
As soon as the temperature reaches 100° C (210 °F), the mixture will start to bubble vigorously. It will become difficult to get a good read on the temperature. That’s why, once the temperature passes 100° C (210 °F), remove the saucepan from heat. Add the gelatin mass and mix until it’s dissolved. Transfer the hot mixture to the mixer bowl. Whisk on high speed for about 10 minutes until the mixture is pale and thick.
In the meantime, lightly butter the square pan and then place it on a lightly buttered baking tray. When the mixture is ready, pour it into the ring to the top. Flatten the surface with a spreading spatula if needed. Allow the marshmallow to set for a couple of hours or even a whole night before you cut it.
Pass a knife between the ring and the marshmallow to release the ring. Cut cubes the size of 3×3 cm. I recommend cleaning and buttering the knife once in a while for a cleaner and less sticky cut.
Temper chocolate following the instructions found in this following post.
Separate one banana marshmallow cube at a time (lightly grease your fingers if it’s too sticky). Stick a skewer in the cube and dip half of it in the melted chocolate. Allow the excess chocolate to drop back to the bowl. Set the marshmallow cube on a cooling rack and move it around a bit to get rid of the chocolate edges at the bottom. Repeat the process for the rest of the marshmallows.
While coating the marshmallows you have to make sure the melted chocolate stays tempered all along. After coating 3 or 4 marshmallows, set the chocolate back on a double boiler for a few seconds only. This will raise the temperature back to 31-32° (88-90 °F) for dark chocolate. Important! Do not exceed 34.5°C/ 94 °F when reheating, otherwise you will have to temper the chocolate all over again. Keep the coated marshmallows in an airtight container up to a month at room temperature.
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