Just as hot chocolate makes the leap when it is drinking chocolate, it's time for your marshmallows to do the same. They need not be hard little nuggets or Super Gigante sugar bombs. Instead, marshmallows can be refined, decadent and subtle.
Amid the macaroons and handmade Oreos at Natasha's Mulberry & Mott in Leawood's Mission Farms, bundles of clear bags are filled with delicate, handcraft marshmallows and secured with ribbon. For $1.50, I had my choice of a bag of six domino-sized chocolate marshmallows or three, thick graham-cracker-sized slabs of rosewater, peppermint and strawberry marshmallows. I opted for both.
The handcrafted marshmallows have more weight than a packaged version -- primarily because there are fewer air pockets. The freshly made batch is still slightly sticky with the same resilience as memory foam.
The rosewater marshmallow is subtle. The sweetness comes to the surface slowly, like a dollop of honey in tea. My suggested pairing: Green grapes. The tangy mallow calls out for a fruit companion almost the same way a sweet yogurt dip accompanies office fruit trays.
The strawberry is a softer, fluffier marshmallow with a slint hint (reminiscent of Strawberry Quik) that puffs up when you squeeze it. This is the essence of strawberry in a marshmallow. I suggest one instead of a cherry on top of a hot fudge sundae.
The peppermint explodes with what I have to think is peppermint extract, and the flavor seems to last throughout the entire bite. Like Peppermint Schnapps, it's hard not to want to dunk this one in a rich cup of hot chocolate.
The chocolate is like a chocolate pudding marshmallow. The cocoa powder inside hits your nose before you teeth sink into the spongy mallow. Pairing: A tall cold glass of milk.
All of the marshmallows are more about the flavors than sweetness, which is why they're meant for more than a cup of cocoa.
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