Gourmet Chocolate Button Marshmallows

To prepare the tin lightly brush a metal baking tray (25cm by 25cm) with vegetable oil. Line the tray with clingfilm and brush again with vegetable oil.

Combine the icing sugar, cornflour, and coco powder in a container with a lid, shake to mix. Use this later to dust the marshmallow.

Place the 21g of gelatine (around 10 sheets) into a medium bowl with 120ml of the water, cover the gelatine with the water.

In a medium saucepan combine the remaining 120ml water, granulated sugar, liquid glucose and salt. Place over medium high heat, cover and allow to cook for 4 minutes.

Put the water and gelatine prepared earlier into the bowl of a stand mixer.

Uncover the pan and clip a sugar thermometer onto the side. Continue to cook until the mixture reaches 115 degrees C, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

With a stand mixer on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatine mixture. Once you have added all of the syrup, increase the speed to high. Continue to whisk until the mixture becomes very thick and is lukewarm, approximately 15 minutes.

Melt the 180g chocolate in a small bowl using the microwave on low for around 5 minutes.

With the remaining 60g of chocolate buttons line the bottom of the baking tray in a grid.

Add the melted chocolate to the mixing bowl during the last minute of whisking.

When ready, pour the marshmallow mixture into the prepared tray, using a lightly oiled spatula to spread evenly.

Cover the tray with a sheet of oiled clingfilm. Allow the marshmallow to sit for at least 4 hours and ideally overnight.

Remove the clingfilm from the top of the tray and sprinkle the icing sugar mixture on top of the marshmallow, cover the entire surface. Place a chopping board on top of the tray and flip. Peel off the remaining clingfilm and dust again with more of the icing sugar mixture.

Cut into squares, with a chocolate button in the centre of each piece, using a knife dusted with the icing sugar mixture.

Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.