Darienne

Hi Emmalish, One thing I did find is that the marshmallows were VERY intense in flavor and sweetness...and I am not a sweetness buff. However, dipping them in the 70% chocolate completely changed the taste. The intensity of the marshmallow was so nicely tempered (ha! play on words...no doubt very familiar to you all) them and they were splendid. I also learned...another learning experience...is that the less icing sugar/cornstarch combo I used with them, the better the chocolate adhered. I am going to try chocolate next. I don't know what this obsession is about, but I am going with it!!!

Thanks for all the replies and welcomes. This is the most fantastic forum I have ever seen and I am overwhelmed by it all...not to mention that I have yet to figure out all the ins and outs of it. I am very new to the confection world and just about everything I make is a first for me. I feel very much the newbie when I read all your posts and see all the confections that you 'whip' off. As for posting pictures...first I have to figure out mostly just how to post. Darienne

Hello all, I am a brand new eGullet member and this is my first post. Recently I have been making fruit flavored marshmallows dipped in 70% chocolate. I had no idea that marshmallows were anything other than those dreadful things in a plastic package. This has been a great adventure for me so far.