Marshmallow Baby Bears

Marshmallow Baby Bears

Made with Cooking Range Inspiration Strawberry

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona

2 steps

Makes 18 marshmallow baby bears

To be done on the day:

  • Dark chocolate marshmallow
  • Tempering

Required utensils:

  • KitchenAid with bowl and whisk attachment
  • Thermometer
  • “Bear cubs” silicone mould

Recipe Step by Step



Preparation time: 15 minutes
Leave to sit for: 12 hours at 16°C

  • 225g Caster sugar
  • 95g Water
  • 12g Gelatine powder
  • 65g Water (to rehydrate the gelatine)
  • 130g Egg whites 
  • 100g GUANAJA 70% chocolate
  • 10g Cocoa powder
Dissolve the gelatine powder in cold water.
Cook the sugar and water at 110°C.
Add the melted gelatine and combine with the beaten egg whites.
Beat at a constant medium speed until firm.
When the marshmallow is still warm, use a spatula to stir in the melted GUANAJA 70% chocolate and the cocoa powder.
When the mixture reaches 45/50°C, pour it into a piping bag without a nozzle and pipe it into the “bear cubs” silicone mould greased with grape seed oil.
Leave to set for 12 hours.


Preparation time: 20 minutes

    or GUANAJA 70%
    or Blond DULCEY 35%
Melt the chocolate or the Inspiration at 45°C, then temper it using the seeding method.
Coat the marshmallows with the seeded and tempered couverture.
* Check out the chef’s tip to see how to temper your couverture using the seeding technique.