Ingredients
1 (250 g) package large marshmallows
1 (700 g) package chocolate chips, melted
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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dip marshmallows, one at a time, in melted chocolate, turning to evenly coat each marshmallow. gently shake off excess chocolate. place marshmallows, in single layer, on sheets of wax paper, sprinkle each with about 1 teaspoons almonds. put in fridge for about 1-1/2 hours or until chocolate hardens. store in airtight container at room temperature.