The Chocolate Whisperer: October 2014

When summer comes to an end and cool winds graze my face in the morning, I know it's time to get my fall calendar in order. Clean the garden, harvest fall vegetables, plan holiday parties, get wood for the fireplace, and maybe plan a bonfire...

The first holiday is Halloween, also known as All Hallows Eve. It suggests carving pumpkins and making candies for the kids (little and big ones) for "Trick or Treat". We can make pumpkin pies, pumpkin ice cream, butternut squash soup, even hot cocoa with pumpkin marshmallows. Ooooh -- let's start with that one!

Hot Cocoa

3 ounces Dark chocolate (58%-70%), chopped

1/4 cup Hot water

3/4 cup Hot milk

Pinch of Salt

Spices (cinnamon, cardamom, vanilla)

1. In a large bowl, combine hot water, hot milk, salt, and spices.

2. Add chocolate and let rest for 2 minutes to allow the chocolate to melt.

3. Whisk mixture vigorously until well homogenized.

4. Serve with whipped cream and Pumpkin Marshmallows (recipe follows)

Pumpkin Marshmallows (50 1-inch pieces)

4 TBSP Powdered gelatin

180 ml Cold water

400 gm Sugar

180 ml Water

1 TBSP Corn syrup

2 Egg whites, whipped

Pinch of salt

1/2 cup Canned pumpkin puree (not pumpkin pie filling)

1 tsp Vanilla

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Clove

1 tsp Ginger

1/2 tsp Allspice

1/2 tsp Salt

Powdered sugar, for dusting

Cornstarch, for dusting

Prepare the Gelatin:

1. Put 180 mL cold water in a bowl. Sprinkle gelatin over water. Allow gelatin to sit in water for 5-10 minutes to hydrate.

2. In a bain marie or in a microwave at half-power (30 second increments), melt gelatin and water until it becomes liquid. Gelatin should be warm (body temp) but not hot.

Prepare an Italian Meringue:

1. In a saucepan, combine sugar, water, and corn syrup. Gently combine with a spatula. If sugar granules get on the sides of the saucepan, brush the saucepan with a brush dipped in water.

2. Cook sugar, water and corn syrup to 240°F. (A digital thermometer or candy thermometer works best.)

3. Once sugar, water, and corn syrup reaches 220°F, add egg whites and pinch of salt to mixing bowl fitted with whisk attachment. Whip on medium speed to soft peak. Egg whites are soft peak when they hold a shape but fall over. Note: If the egg whites are at soft peak and the sugar has not reached 240°F, lower the mixing speed to the lowest setting. Don't turn the mixer off.

4. When sugar has reached 240°F (soft ball stage), carefully pour sugar in mixing bowl over whipped whites. Try to avoid pouring sugar on whisk attachment to prevent burns. Safety first!

5. Whip for 2 minutes at high speed.

6. Lower speed and add melted gelatin

7. Continue whipping Italian meringue on medium speed until medium peak. The peaks still fall over but not as much as a soft peak. They will not be as firm as a stiff peak which does not fold over at all. The meringue should be cooled to room temperature by this time.

Make the Marshmallows:

1. While meringue is mixing, combine pumpkin puree, salt, and spices in a bowl.

2. Fold Italian meringue into the pumpkin puree/spice mixture until fully incorporated.

3. In a bowl, combine powdered sugar and cornstarch. Generously dust a shallow sheet pan with mixture.

4. Pour marshmallow over powdered sugar/corn starch.

5. Spread to a 3/4-inch thickness; generously sprinkle with more powdered sugar and corn starch.

6. Let marshmallow rest until set at room temp. Cut into desired shapes.