EMBASSY RECIPES
Chocolate Bar with Marshmallow And Oat Cookies
A delightful confection featuring chewy chocolate marshmallow layered with crunchy oat cookies, all enrobed in smooth, rich dark chocolate. A perfect blend of textures and sweet indulgence.
Recipe instruction
1. Oat Crunchy Cookies
Ingredients:
115gr | Unsalted Butter |
35gr | Light Brown Sugar |
20gr | Sugar |
50gr | Egg |
1gr | Vanilla Extract |
50gr | Medium Protein Flour |
90gr | Instant Oats |
30gr | Milk Powder |
10gr | Corn Starch |
3gr | Baking Powder |
1.5gr | Baking Soda |
4gr | Salt |
Method:
- Beat the unsalted butter, light brown sugar, and sugar until white.
- Add in the egg and vanilla extract, until all cooperates.
- Mix in all the dry ingredients, and mix well.
- Roll the dough to 5.5 mm.
- Bake at 135 C for 15 minutes and 155 C for 15-20 minutes until it’s really crunchy.
- When it’s cold, coat one side of the cookies with tempered chocolate (to keep the crunchiness before its touching the marshmallow)
2. Chocolate Marshmallow
Ingredients:
240gr | Sugar |
50gr | Glucose |
170gr | Water |
18gr | Gelatine Powder (bloomed with 90 gram of iced water) |
50gr | Embassy Continental Dark Chocolate Couverture 75% |
Method:
- In the mixing bowl, put the bloomed gelatine and chocolate.
- Make a sugar syrup with the sugar, glucose, and water to 112 C.
- Pour into the mixing bowl with the whisk attachment.
- Whisk until it’s cold around 28-29 C.
3. Assembly:
Embassy Oceanic Dark Chocolate Couverture 65%
Preparation:
- Splash and spray the mould with cocoa butter coloring.
- Make a shell with tempered Embassy Oceanic Dark Chocolate Couverture 65%.
- Pipe the chocolate marshmallow into the shell.
- Put the oat crunchy cookies on top of the marshmallow.
- Close with tempered chocolate.
- Put in the chiller for 15-20 minutes.
- Take out from the mould and enjoy.




Want to Know More About Our Products?
Click the button below to visit our product page