Is it that easy? Homemade marshmallows

Lately, I've been thinking about making my own marshmallows to pair with a few of my favorite hot chocolates. Or, to perk up a poorly tasting hot chocolate conquest (I can never get myself to throw out a bad cup of hot chocolate).

So, I reached out for a little how to lesson...

Not just for hot cocoa anymore

Marshmallows are derived from an extract taken from the Altaea officinalis plant. This extract is now being used in numerous organic hair conditioners and face creams for their moisturizing characteristics.

Closing out a delicious cocoa inspired year, part II

I started the fondue with four (4) Luker Bitter Chocolate squares and two (2) SOL Chocolate with brown sugar squares. Since Luker is 100% pure cocoa chocolate, the SOL was added to sweeten the mix. Both chocolates were added to my double boiler along with one (1) teaspoon of Mexican Vanilla. Since the SOL chocolate has a grainy texture with visible brown sugar granules, the overall texture of the fondue was grainy as well. This definitely wouldn’t do!

Around a half cup of evaporated milk was added for smoothness along with two (2) more squares of SOL chocolate. The bitter chocolate is quite overwhelming and I didn’t want an extremely sweet fondue, but one that would balance the flavor of various fruits and cheeses. I decided to add a cinnamon orange sugar blend I purchased during one of my trips back to California. After multiple sugar additions, one (1) additional teaspoon of Mexican Vanilla and a desire to throw in two Vanilla Bean Marshmallows from Plush Puffs things started to look up. Ahhh…my creation was official.

When it came time to dine, my other half was quite pleased. Considering he was frowning at the sample I provided in the beginning of my fondue making experience, he truly enjoyed the final result.

So, here is how we welcomed the 2009 in our house!

danesidancioc

Husband out of town. House semi clean and a chill is in the air. Okay…this is Texas. Any time I am not running the AC is wonderful weather and it is the perfect time to try one of my new hot chocolates from my Surfas' shopping trip last month. On Friday night, it was danesidancioc night.

Since I cannot read a lick of Italian, I must wing it when it comes to creating a cup of hot chocolate. I opted to use 6 ounces of 1% milk and 1 tablespoon of danesidancioc. The chocolate has brownish, grey color with small pearly white sugar crystal peeking out from the cocoa goodness. Simply from the 1st glance, the danesidancioc hot chocolate mix is going to be just as I like it (not very sugary, very flavorful).

Since I’m in a hurry to indulge, I opted to use the microwave. I heated all 6 ounces of milk for 60 seconds. Added the tablespoon of hot chocolate mix and blended it with the milk. After heating the mixture again for another 35 seconds, I was preparing to enter heaven.

At the last minute, I opted to pull out two Sydney’s Cinnamon Plush Puffs. Personally, I enjoy my hot chocolate without marshmallows. However, tonight I was feeling adventurous.

I sipped half the hot chocolate without marshmallows and I experienced a tidal wave of scrumptious hot chocolate. Nice texture, wonderful scent and excellent taste. Once I reached about the 3 ounce mark, I dropped in the two cinnamon marshmallows. The cinnamon spice from the mallows intensified the hot chocolate and added a new level of taste.