Marshmallow, Cardamom and Bitter Chocolate Naughty Dunkers
These marshmallow, cardamom and bitter chocolate naughty dunkers are a bit of fun! It’s very simple and easy to make, but the guilty pleasure it provides is irresistible.
I dunk the chocolate in cup of hot milk, stir and enjoy a cup of unbelievably naughty but nice hot chocolate.
Vary the flavours and allow your guest to choose their favourite. Flavours such as cinnamon, cloves, orange, star anise and basically anything you fancy will work pretty well. I choose to use bitter dark chocolate but milk chocolate work just as well.
Wrap them in various different coloured parchment papers and give them to friends and family as a gift. They are guaranteed to put a smile on anyone’s face.
I found Ramon Morato’s book called Chocolate inspirational for two reasons, his technical explanations and flavour combinations are both outstanding!
- 250g good quality bitter dark chocolate 70%
- 3 green cardamom pods
- 15 marshmallows
Prepare the moulds, wash them in hot soapy water and dry them well. I use a flexible rubber mould with 15 holes 4cm diameter x 2cm deep.
If any water comes in contact with the melted chocolate it will be ruined.
I use the thermomix to temper the chocolate.
To grind the cardamom pods turn the thermomix speed dial to 10 and drop the pods onto the running blades for 30 seconds. Remove any large bits of husk.
Chop the chocolate in even size pieces.
Place the chocolate into the thermomix bowl set the time to 5 minutes at 50°C at speed 1.
Scrape the sides down and set the time to 8 minutes at 37°C, speed 1.
Scrape the sides down and set the time to 2 minutes at 50°C, speed 1.
This might sound a bit crazy but if the chocolate goes over 50°C it’s ruined, you need to melt the cocoa fat inside the chocolate gradually and emulsify the chocolate and fats without incorporating too much air. The result will be a shiny and crisp chocolate.
Spoon the melted chocolate into the clean grease free moulds. Skewer a marshmallow onto skewers that will act as the stirrers, insert one skewered marshmallow into each chocolate filled hole.
Let the chocolate set at room temperature for about 5 minutes, then place them in the fridge for 20 minutes to cool rapidly and prevent blooming.
Once the chocolate dunkers are set pop them out of the moulds and wrap in parchment paper. Keep the chocolate dunkers in an airtight container in a dark place.
Serve the dunkers with a cup of boiling hot milk.
Makes 15 chocolate dunkers.
Food Fanatics Tip
Dark Chocolate covertures can go up to 50 - 55°C.
Milk and White covertures chocolate go up to 45°C to 55°C