While many forms of candy are rather ubiquitous in Denmark, a lot of chocolate-covered marshmallow treats are produced here every day. The Danish factory, Elvirasminde, produces between 1 and 2 million chocolate-covered marshmallow treats daily to the entire world. There are also several high profile confectioners making exclusive chocolate-covered marshmallow treats with better forms of chocolate, specialised marshmallow filling, marzipan bottoms, and all kinds of other variations on the theme.

While Wikipedia currently attributes the creation of chocolate-covered marshmallow treats to Denmark (by way of a now defunct reference to Jerusalem Post...), it is more likely that they were invented in Switzerland or Austria, but the exact origin seems lost in the mists of time. Nevertheless, that shan't keep me from having a go at making them. Since making marshmallows was rather easy, I figured these treats should be run-of-the-mill to make quickly before guests arrived, but, of course, that was not so.

Marzipan in snow

To create these beauties, we start with a good chunk of marzipan and roll it out in confectioner's sugar and cut out small circles of them.

Marzipan bottoms

These are then dipped in chocolate. Most confectioners only dip the bottom in chocolate, but I find it gives a more wholesome experience if the bottom is entirely surrounded by chocolate, provided, of course, that you use a good chocolate.

Coated marzipan bottoms

Leave in a cool place to set and get to work on the marshmallow interior. While a plain white marshmallow is typical as the interior, I wanted to add a bit of colour and taste to it, so I took out some frozen berries and cooked them with some water.

Forest berries

This gives a lovely dark red liquid that tastes of all the berries, this is mixed together with some sugar and cooked up to 117°C.

Purple sugar syrup

Remove from the heat and slowly add wet gelatine plates.

Gelatine tower

Who says you ever get too old to build card houses...

Slowly drizzle the sugar syrup into beaten egg whites and beat another 8–10 minutes.

Purple marshmallow

This is then, supposedly, ready to be piped unto the chocolate coated marzipan bottoms, or so I thought, but it ran everywhere, so before damaging everything, I allowed it to cool a while in the fridge, albeit not enough.

Chocolate-covered marshmallow treat

I sort of managed to contain the runniness, but it isn't as perfect as normal chocolate-covered marshmallow treats. So, given the lack of height, I call these... rustic chocolate-covered marshmallow treats. The smaller amount of marshmallow interior actually allows the chocolate and marzipan to contribute with more flavour than usual, not giving the exceedingly sweet marshmallow a chance to overpower it, and you could still pick up a very slight hint of forest berries, but most of the purple colour was lost after the whipping. Adding a bit of extra red fruit colouring while whipping would probably have made it somewhat more spectacular.

Chocolate-covered marshmallow treat inside

Normal, store-bought chocolate-covered marshmallow treats can be eaten rapidly, allowing you to easily consume 5–6 in a fairly short timespan, but even if you're an experienced sweets eater, the dark chocolate, the marzipan and the rich marshmallow interior allows you to at most eat two of these, smaller marshmallow treats. And, apart from their rustic appearance, they were delectable, if I have to say so myself.