Marzipan bases

Italian meringue

• - Boil 240 g of sugar, water, and glucose syrup up to 118 degrees Celsius (244 degrees Fahrenheit). While it boils, whisk the egg whites to a foam and add 20 g of sugar. Then pour the hot sugar mixture in a thin stream while continuing to whisk at the highest speed, and whisk until the foam becomes firm. It is important to whisk for 10 minutes until a firm, chewy mass. Then put your foam in your piping bag with a nozzle. Pipe the foam into peaks on the cooled bases. Take the caramel in a piping bag with a long nozzle. Place the nozzle in the foam so it touches the base and inject caramel. Let the marshmallows sit in the fridge while you prepare your chocolate.   

Chocolate coating

• Put your chopped chocolate in the microwave and heat it in 30-second intervals. Continue this until the chocolate begins to melt. Then heat the chocolate only in 10-second intervals and stir until you reach a temperature between 32-33 degrees Celsius (90-91 degrees Fahrenheit). Mix cocoa butter into the melted chocolate. Pour the chocolate into a glass where your marshmallow can be dipped. Remember to check this before you pour the chocolate in.  Take your marshmallow and dip the foam in the chocolate. Let the chocolate drip off the marshmallow before turning it upright.  Enjoy