ChefSecret #10—Page 240 – Making Quick Marshmallow Sauce
Welcome to the Chocolate Studio. I’m Ed Engoron, the ChocolateDoctor, author of Choclatique and the co-founder of the chocolate company of the same name.
Sometimes you just don’t have time to do everything from scratch. It’s okay to cheat a little… really. While I always have my 5 building block ganaches ready to use in my refrigerator, I don’t often have the time to make a marshmallow sauce. So I use a store bought marshmallow fluff that you can find in any supermarket.
When it comes time to make my quick sauce I mix 1/4 cup of Snowy White Chocolate ganache together with a tablespoon of room temperature water and 2 cups of store-bought Marshmallow Fluff. Microwave the mixture on low power until smooth and fluid.
As with many of the recipes in this book you can feel free to change out the Snowy White Chocolate Ganache for another to create a different flavor thrill. For a south-of-the-border taste use the Azteca Chocolate Ganache or for a less sweet marshmallow sauce use the Dark Chocolate Ganache. You can’t go wrong.
On our Choclatique website you’ll be able to source all of our fine chocolate and baking ingredients for making any of the recipes in Choclatique. I hope you will become a regular visitor for chocolate information, great Choclatique recipes and products and sharing your chocolaty adventures and experiences with us. Thanks for scanning in.