Candy, Chocolate & Cocoa

Chocolate Covered Vanilla Marshmallows

Look at this beauty. Soft vanilla marshmallow and a crackling chocolate surface. Can you tell I was satisfied with the result? And that I have decided to praise myself more on this blog? Anyhoot, I’ve raved about marshy things before here, so I won’t bore you with the details. I’ll just let you know that I used this recipe from the blog, which is a slightly adapted version of this original recipe from Foodbeam. The special touch here is the vanilla, which you can just make out amidst the white softness of the interior. As far as I am concerned, it was the main ingredient that I wanted to showcase here. Here’s the story behind it…

When my mum returned from a trip to Australia last October, she brought all sorts of goodies (Violet Crumble anyone?) and then one small item which was a huge surprise. You see, some good friends of the family had started growing vanilla orchids a while back but I was not aware of just how far they had come: Hence, mum brought three delicious vanilla beans from Nick and Britta in Bloomfield, N.Q. I don’t know much about their production just yet, but I do know that the result was beautiful. The juicy beans had a lovely smokey and heady scent of vanilla and sin. And the seeds were plentiful. Anyway, I decided to contrast the vanilla with Valrhona Manjari 64% Grand Cru chocolate, to complement the sweetness of the marshmallow with its fruity tang.