Danish Chocolate Covered Marshmallow Puffs with Passion Fruit

Preheat the oven to 175 ºC fan-forced.Briefly knead the marzipan. Sift powdered sugar on a work surface and roll out the marzipan into a square of approximately 18×18 cm, giving the marzipan a thickness of 3-5 mm. Use a round cookie cutter or a small glass with a diameter of 4-5 cm to cut out 15 circles. Place the circles on a baking tray lined with parchment paper.Bake the marzipan cookies for 8-10 minutes until they achieve a golden edge. Allow them to cool on a wire rack.

Place a pan on the stove and heat it to 190 ºC. Add desiccated coconut to the pan and stir occasionally until the coconut takes on a beautiful golden color.To cool down the toasted coconut, transfer it onto a piece of parchment paper. Leaving it to cool in the pan, the residual heat will cause the coconut to darken further.

In a saucepan, combine egg whites, sugar, and glucose syrup. Begin the program or set the temperature to 80 °C (if manually adjusting, choose a lower heat setting on the cooktop, such as 6).Gently stir the egg mixture for 5-6 minutes until it thickens into a syrup-like consistency. Some foam may form on the top, which is normal.Once the sugar is dissolved, and the mixture is heated, transfer it into the bowl of a stand mixer. Whisk on high speed for approximately 10 minutes until the meringue becomes airy and maintains its shape. To check, create a peak with the whisk; the meringue should hold its shape without collapsing. Properly whisking it is crucial to prevent the meringue from collapsing when dipping the marshmallow puffs in chocolate.When the meringue is nearly done, add vanilla paste and passionfruit powder, and whisk everything together.Transfer the meringue into a piping bag fitted with a round tip, approximately 2 cm in diameter. Pipe the meringue on top of each marzipan base. Let them sit while you temper the chocolate.

Once the chocolate is tempered, you may need to reheat it slightly if it gets too cold. To avoid overheating, it’s a good idea to set the default temperature of the saucepan to 32 ºC before you begin. This temperature is suitable for working with dark chocolate. By setting the default temperature to 32 ºC, you eliminate the risk of the chocolate becoming too hot when you return the saucepan to the cooktop. While not necessary, it is a practical step, and you can always change the default temperature back when you are done.Add 2/3 of the chocolate to the saucepan and gently melt it at 50 °C while stirring. If you are using cocoa butter drops/buttons, add them at this point.When the chocolate are almost completely melted, remove the saucepan from the heat and place it on a cool part of the cooktop to allow the bottom of the saucepan to cool down. If you are using ground cocoa butter, add it now, along with the majority of the remaining chocolate, reserving a small portion. If everything has melted, and the temperature hasn’t reached the desired level, add more chocolate. Aim for a temperature of 31-32 ºC when working with dark chocolate, and use a chocolate thermometer to check the temperature. Stir the chocolate continuously as it melts and cools; this step is crucial as it aids in the correct formation of the crystal structure.To check if the chocolate is tempered correctly, you can perform a tempering test. Simply dip a metal spatula or knife into the chocolate and allow it to sit on the kitchen counter for 5-10 minutes. The chocolate should set with a uniform surface, indicating successful tempering.

Pour some of the chocolate into a tall glass, leaving enough room to dip the marshmallow puff. Allow the remaining chocolate to stay in the saucepan at 32 ºC.Dip the marshmallow puffs one at a time into the chocolate, ensuring that the entire filling is completely covered. Dip 3 to 4 cakes at a time and then sprinkle them with coconut before the chocolate sets.Continue until all the cakes are coated. If there’s not enough chocolate left in the glass, refill it from the saucepan.Allow the chocolate to fully set and harden.