Homemade Orange Blossom Marshmallow Bears

1. Soak the gelatin in cold water until softened

2. Cook the sugar and water to 125°C, being careful to avoid crystallization on the pan edges

3. Whip the egg whites to stiff peaks

4. Pour the hot syrup over the whipped egg whites while continuing to mix with a beater

5. Add the softened gelatin, then at around 40°C, add the orange blossom water

6. Once the marshmallow mixture cools to about 30°C, use a piping bag to fill a greased mold or pour into a frame

7. Sprinkle the surface with a 50/50 mixture of powdered sugar and starch

8. Let it cool completely, then cut or unmold the marshmallows

9. Roll the pieces in the powdered sugar and starch mixture, sift off excess, and coat with dark chocolate

Tips

1. Use Valrhona dark chocolate from Ecuador for the best flavor

2. Opt for orange blossom water from Coopérative Nerolium for superior quality