One of my favourite treats that are sold around Easter time are chocolate covered marshmallows, which are usually shaped in the form of an egg. I wanted to make marshmallow eggs this year but didn’t have time enough, however I know how to go about it now so that I can do it next time. (I detail how to do this later in the post.)
These marshmallows are made with my basic recipe and as soon as the marshmallow has thickened, it sets fairly quickly unlike marshmallows made with refined sugar and corn syrup (there’s a scientific reason, I know, but I won’t get into it here) so it’s important to not overwork it otherwise it sets as it’s being whipped and you won’t be able to mold it; essentially marshmallow fluff. (This, however, I found is easily rectified by simply putting the marshmallow mass into a pot and gently heating it while stirring until it starts to melt. Once there, pour into the pan and allow it to reset.)
To coat the marshmallows in chocolate, you must temper the chocolate. Over the years I have read several texts, including blogs, about tempering chocolate but I only just learned how with the instructions from Roald Dahl’s Even More Revolting Recipes, which, for me, best described how to do it in a straightforward manner. I was well pleased with this accomplishment, especially as this was my very first time to temper chocolate!