Recipe: Rich Hot Chocolate and Honey + White Chocolate - Cocoa N - Cincinnati News, FOX19-WXIX TV

Recipe: Rich Hot Chocolate and Honey + White Chocolate - Cocoa Nib Marshmallows

Rich Hot Chocolate  and Honey + White Chocolate - Cocoa Nib Marshmallows by Megan Ketover, head pastry chef at the Hilton Netherlands Plaza Hotel
Yield= 2 mugs


  • 1 3/4 cups milk 
  • 1/4 cup heavy cream
  • 1 vanilla bean 
  • 6 oz, chocolate, chopped


  • Bring the milk and cream to a boil, and infuse with the vanilla bean for 10 minutes. Return to a boil, and add the chopped chocolate and whisk to combine.

This is where you can really see the difference in chocolate flavors, based on which brand you use. 
My favorite brand is Valrhona, and I prefer the Caraibe Noir.

Honey + White Chocolate-Cocoa Nib Marshmallows

Yield= 40 fluffy squares


  • 7 oz corn syrup
  • 10 sheets gelatin ( I prefer sheet, but can substitute 3TBSP powdered gelatin)
  • 5 oz honey 
  • 16 oz sugar 
  • 2 oz water 
  • 1/2 tsp lemon juice
  • 8 oz white chocolate, chopped  and melted 
  • 1TBSP cocoa nibs
  • 2 TBSP powdered sugar


  • Bloom gelatin in cold water. Once softened, dissolve the gelatin into the warmed corn syrup. You can warm the corn syrup up in the microwave, it just needs to warm to the touch.
  • Meanwhile, in a saucepot combine the honey, sugar, water and lemon juice and stir just until dissolved. Bring to a boil, and cook to 243 degrees F.
  • Put the dissolved gelatin mixture at the bottom of the bowl of a standing mixture. With mixer running on low, slowly pour the hot sugar syrup into the gelatin until fully added. Turn mixer to high, and whip mixture until light, fluffy and room temperature.
  • Fold in the white chocolate and cocoa nibs, and press into greased and parchmented pan. Allow to cool before cutting scissors, dusting with powdered sugar.
Powered by Frankly