homemade dark hot chocolate mix & marshmallows too

Homemade. Yes, the marshmallows too!

I thought it would make cute gifts I could give friends and family for the holidays. The best part is that the marshmallows are good for a few weeks, at least. So, if I missed seeing someone on a particular day, it wasn't like their foodie gift would become any less indulgent, as it might with say, cookies or fudge.

I put them in these cute little cellophane bags, and tied them with a little green bow.


I like that the ribbon is green, so it's festive, but not too overdone.


I found these sweet gift tags, and scribbled the cooking instructions on the back.


I did say cooking instructions, because I added cornstarch to the mix to make it a little thicker, and in my mind just that much richer. It does need a bit of whisking, or forking, if you will, and a tad of time to simmer. The cornstarch also helps to create the illusion of dairy, so you can use water or other non-dairy beverage to avoid dairy altogether.


I have to admit though, that I did just happen (an accident of sorts) to consume vast amounts of hot chocolate and marshmallows, just to be sure that I had the mix just right. It was tough, but it appears, I am yet unscathed!


So far, that is... These homemade marshmallows are incredible. Next time, I will scrape in the seeds of a vanilla bean.  Crushed pink peppercorns would also be fun with all their little pink bits peeking out.

I mean really.


I forgot to mention that the hot chocolate mix has grated dark Callebaut chocolate. It's just so wrong that it's good. Leave a cup of this out for Santa, and he'll surely never leave.


Homemade Hot Chocolate Mix

1 cup Callebaut Dark Chocolate Chunks
1 cup cocoa
1 cup granulated sugar
1/3 cup cornstarch

For the mix:
1. Place the chocolate chunks in a food processor, and pulverize until nearly a powder. I suggest wearing ear plugs!
2. Combine the ingredients together in a large bowl, and stir until well combined

For a serving:
1. Warm one cup of whole milk slightly.
2. Add 1/4 cup of the hot chocolate mix, and whisk.
3. Continue to heat until the milk simmers, and the mixture has thickened slightly. It should resemble the consistency of heavy cream, but not quite so far as a pudding or yogurt. Add marshmallows, and enjoy!

Homemade Marshmallows

3 packets of Knorr unflavoured gelatin, or approximately 2 1/2 tablespoons of unflavoured gelatin
1 1/2 cups granulated sugar
1 cup corn syrup (light or golden)
1/4 tsp kosher salt
1 tsp best quality vanilla, or the inside of a vanilla bean
plenty of icing sugar (confectioners' sugar)
candy thermometer
pastry brush

1. Combine the gelatin and a 1/2 cup of cool water in a mixer with a whisk attachment. Allow to rest for a half hour, or as long as it takes to make the candy syrup below.
2. In medium-size saucepan, combine the sugar, corn syrup, salt, and a half cup of water. Heat to medium, and stir only until the sugar has dissolved. Stop stirring.
3. Fill a small bowl with water, and use it and the pastry brush to dissolve any remaining sugar crystals that are clinging to the sides of the pan. Be semi-generous with the water.
4. Begin to monitor the temperature with a candy thermometer. Be careful! Bring the mixture to 244 degrees Fahrenheit, and then remove from heat.
5. Being careful, pour the syrup into the mixer with the whisk attachment. Starting slowly, whisk until the total amount has tripled in volume, approximately 10 minutes in length.
6. While the mixture is whisking, place nearly copious amounts (a little less than a 1/4 centimeter) of icing sugar in the bottom, and slightly up the sides of a 9 x 9 baking pan (metal or glass).
7. Spread the whipped marshmallow into the pan, and allow to cool and dry for at least twelve hours. No need to cover.
8. Using a hot knife, loosen the marshmallow from the sides of the pan. Turn the gigantic marshmallow out onto a cutting board. Have more icing sugar at the ready. Continue to rinse and heat and dry the knife. Slice the marshmallows into desired sizes, and lightly dust with more icing sugar to prevent the creation of another giant marshmallow.
9. Place the marshmallows in an airtight container, and therefore, ready to be enjoyed!
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