Originally showcased at 2022 RCI Spring Regional Conference Candy Clinic
750 ml Red Wine
Bring to a gentle boil in a saucepan and reduce down to 375 grams.
1000 g Peter’s® Newport® Dark Chocolate, liquid tempered
250 g Reduced Wine from Part 1, at 90 – 100⁰F
5 g Invertase
Place the reduced wine in a large bowl and slowly whisk in tempered dark chocolate until combined. Add invertase just until blended in. Immediately spread out into a 12 x 12-inch form and let cool.
100 g Reduced Wine from Part 1, Room Temperature
14 g Knox Unflavored Gelatin Powder
80 g Water
265 g Sugar
210 g Light Corn Syrup
1 tbsp Vanilla Extract
Blend the 100g reduced wine and 14g gelatin in the empty mixer bowl of a 5 or 6-quart mixer and mix together, place in mixer with whisk attachment. Allow to stand for 5 minutes to allow gelatin to soak up the wine.
Cook the water, sugar, and corn syrup together in a saucepan to 252⁰F. Remove from heat and turn on mixer to low speed. Slowly pour the cooked syrup into the gelatin at low speed until combined; gradually increase mixing to the fastest speed and whip on high until thick and fluffy (5-7 minutes). At the very end, add vanilla extract.
Immediately spread the finished marshmallow onto the solidified slab of ganache from Part 2. Allow to cool and firm.