58% Stevia Dark Chocolate Marshmallows

Directions

Bloom the gelatin with the first amount of water. Combine second water, inulin, sweetener, coconut sugar, agave syrup, and salt in a saucepan and cook to 115°C. Pour this mixture over the bloomed gelatin. Whip on high using the whisk attachment until mixture has gained volume and cooled to 35° C.

Add melted chocolates and vanilla. Stir until fully combined and pour into a lightly greased frame approximately 6"x8". Once fully cool and set, cut to desired size and enrobe in tempered Oban.