Episode
Chocolate Marshmallows
- Podcast
- David Lebovitz podcast
- Published
- Apr 11, 2026
- Duration seconds
- 1008
- Processing state
not_requested- Canonical source
- https://davidlebovitz.substack.com/p/chocolate-marshmallows
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Summary
One of my favorite parts about writing my chocolate book was getting to explore, and share, the world of chocolate. Chocolate is a pretty wonderful ingredient all by itself. But I wanted to feature friends in the chocolate world, so I culled recipes from bakers, pastry chefs, chocolatiers, cookbook authors, and even bartenders for the book. For the revision of The Great Book of Chocolate , I completely rewrote the book (since so much has changed!) and wanted to include a chocolate marshmallow recipe. So I thought about Amanda Bankert of Boneshaker donuts in Paris, who taught me how to make vegan marshmallows , which were game-changers since many people have asked me about substitutions for the gelatin and egg whites that are normally used in marshmallow recipes. Subscribe to my newsletter to get recipes, videos, stories from Paris, and more, sent right to your Inbox! Amanda is one of the most fun people I know, and is also a graduate of the prestigious Cordon Bleu cooking school in Paris. So when revising The Great Book of Chocolate , I thought, “Why not veganize chocolate marshmallows?” With the book coming out in less than a month, I then thought, “Wouldn’t it be fun to have Amanda come over and make them with me in my kitchen?” So we made a video of us preparing them together. We had such a good time whipping them up, and it’s great that anyone - vegan or not - can enjoy these delicious marshmallows. And next time you’re in Paris, stop by Boneshaker for a donut and a cup of coffee. Like Amanda, her shop is one of the most fun things in Paris. And if you see her behind the counter, say hi for me, and enjoy the video! A few helpful tips to read before making the recipe: * Be sure to stir and scrape the bottom of the pot while the syrup is cooking to scrape up any agar…