Barista chocolate can live in your refrigerator indefinitely and makes 8 or more drinks. It’s a thick soft chocolate that you stir into any hot milk of your choice. Mix 1-2 Tablespoons for every cup of hot milk.
It's also great for mochas if that is your thing.
1 + 1/3 cup of 63% chocolate (I like Guittard chips) 1 cup + 2 Tablespoons water 3/4 cups sugar 1 pinch of salt Melt everything in a small saucepan over medium low heat until the chocolate melts, the sugar dissolves, and everything becomes a cohesive chocolate sauce. Whisk often to get everything to come together smoothly.
1/2 cup aquafaba (the liquid form the can of chickpeas)
1/4 teaspoon cream of tartar
2/3 cup water
1 tablespoon agar agar powder (not flakes)
1 1/4 cup sugar
1 cup of cornstarch
Line an 8” cake pan with parchment and spray with pam.
Pour the aquafaba in the bowl of a stand mixer. Using the whisk attachment whisk the aquafaba for 1 minute on high. Add the cream of tartar and the salt and whisk until white and fluffy for 8 minutes.
Stir the water and agar in a small sauce pan. Bring to a boil and whisk constantly for 3 minutes. Add the sugar, whisk and bring back to a boil for another 3 minutes.
Turn your mixer on to the lowest setting and very carefully pour all the sugar liquid onto the aquafaba meringue. Whisk for 30 seconds and then quickly pour onto your prepared pan, smoothing the top as quickly as possible.
Allow the marshmallows to set for at least an hour before slicing.
Pour the cornstarch powder in a medium bowl.
Invert the marshmallows out of the pan. Wipe a sharp knife with a hot damp rag and slice. Wiping as you go and heating up the towel with hot water and squeezing excess water out as you need to.
Toss the marshmallows in the cornstarch to prevent for sticking one small batch at a time. Store in a tight lid container in the refrigerator for a week.