Instructions

1. Place the silicone work mat on a flat, cool work surface.

2. Brush a thick coat of chocolate onto the bottom of each marshmallow with the culinary brush. The layer of hard chocolate will prevent bubbles from forming when you pull the coated marshmallow out of the chocolate, which causes unsightly gaps in the cover.

3. Set the bottom-coated marshmallow on the silicone work mat. Allow to harden at room temperature for at least 10 minutes.

4. Pour the tempered chocolate into the bowl. Ensure that the chocolate is deep enough to cover the marshmallow completely.

5. Lift one of the marshmallows using the dipping fork. Submerge it completely in the bowl of tempered chocolate.

6. Rotate the marshmallow slightly to ensure that no bubbles have formed against the candy.

7. Pull the coated marshmallow from the bowl.

8. Tap the fork against the side of the bowl, letting extra chocolate drip from the marshmallow until no more drips form.

9. Set the coated candy gently back on the silicone work mat.

10. Repeat until all your marshmallows are enrobed. Allow the marshmallows to sit undisturbed overnight in a cool room.

11. Finish the candies by removing any hardened chocolate that has pooled at the base. To do so, rub off the excess using a piece of parchment paper.