Thanks Romy! In Greweling's recipe he has a variation including passion fruit purée reduced by 1/2. Wondered if that was one of those industry standard things that it's taken for granted that everyone (except me) knows about. The pumpkin and dark chocolate combination sounds fantastic. Did you add any spices to the mix?
I used to use an oiled pizza cutter as well, but found a way that works much better for me. See my post upthread, or here if you're interested.
Edited to ask if you have a larger version of your picture? It appears tiny to me and I'd love to see it.
Ah, sorry! I was having some problems copying that photo from my husband's site. I've reposted here at a less squint-inducing size.
Hmm, I think that recipe must be referring to a cooked puree-- cooking to reduce the fruit puree by half and thereby getting a thicker, more gelled puree. Might be a worthwhile extra step. If I recall correctly, my strawberry marshmallows were a tiny bit softer than the vanilla bean marshmallows I made with the same recipe base (but not so much as to be less appealing). Might be that extra liquid and raw pectin!
I added cinnamon, ginger, and nutmeg to my pumpkin spice marshmallows. Really, the pumpkin just made them a pretty color, I think. You can only add so much pumpkin before your marshmallows won't set. But no one minded-- they were really delicious. (Went well with my pumpkin spice, maple buttercream, and marshmallow fondant cake!) Warm spices and marshamllows are such a great combination, in my opinion. They can do so much for your routine hot cocoa. Cinnamon and cayenne might a good combo for hot cocoa (and probably already mentioned elsewhere!).