The Shop Serves Some Seriously Next-level Hot Cocoa

Nothing beats warming up with a cup of hot cocoa. Personally, it’s my favorite thing about the cold weather, and just like the next person, adding marshmallows is a tradition I can’t break even as an adult. So when I heard about the rich hot cocoa with homemade marshmallows from The Shop, I had to give it a try.

“A marshmallow just feels so good; it’s an extra treat,” agree owners John and Diane Murton. “But we also wanted to feel good about what that marshmallow contained.” Maria Martinez of The Illuminated Oven in East Providence makes hers using healthier ingredients such as grass-fed gelatin and organic raw honey, unlike store bought marshmallows. Because the recipe is so simple, you can taste each ingredient.

John and Diane also carefully selected Omanhene Cocoa Mix for the base of their hot cocoa, which is a single source mix from Ghana. Between this, the marshmallow and steamed grass fed whole milk from Munroe Dairy, this is a hot cocoa you can feel really good about drinking.

If you need more to feel good about, The Shop is bringing back their Cocoa Fest for the third year in a row. Until the end of February, they’ll introduce a new flavor every week. Look forward to Peanut Butter Cup, Peppermint Patty and Chocolate Banana. They’re also teaming up with other local food makers to create new flavors. If there’s a flavor you can’t get enough of, cast your vote for a chance to have it on the menu for the rest of the season.

The Shop’s Hot Cocoa – Serves six

• 205 grams boiling water
• 250 grams Omanhene single source cocoa mix
• Grass fed whole milk from Monroe Dairy
• Handmade marshmallow from The Illuminated Oven

Using a scale that measures to the 1/2 gram, combine 250 grams of cocoa mix and 205 grams of boiling water. Whisk vigorously until all clumps are fully incorporated and the mixture is silky and even in texture (for a richer style, substitute warm Munroe Dairy half and half for the boiling water). In a thick walled mug, combine 40 grams of the cocoa syrup with 200 grams of steamed Monroe Dairy whole milk. Stir well and top with the Illuminated Oven's handmade marshmallow. Serve with a long handled spoon.

The Illuminated Oven’s
Vanilla Bean Marshmallows
Makes one 8”x8” square pan or one 9” round pan

• 3/4 cup confectioner’s sugar
• 1/2 cup cornstarch
• 4 1/2 teaspoons unflavored gelatin (preferably grass-fed gelatin if available)
• 1/2 cup cold water
• 3/4 cup sugar, granulated
• 1/2 cup honey (organic raw honey is best!)
• 1/4 cup water
• Pinch of salt
• 2 teaspoons vanilla bean paste

Butter a 8” x 8” square pan or 9” round pan thoroughly. Set aside.
Sift the confectioner’s sugar and cornstarch together in a bowl. Set aside.

Whisk the gelatin with 1/2 cup cold water in a small saucepan and let sit for a few minutes. Measure out half the honey into the bowl of an electric mixer, and half into a medium saucepan. Add the sugar, 1/4 cup water and salt to the saucepan. Clip on a candy thermometer and bring the sugar mixture to a boil, stirring occasionally. Meanwhile, gently heat the gelatin mixture on the stovetop for one minute, until completely melted. Add the gelatin to the honey in the mixer bowl. Mix on low while the sugar syrup is cooking. When the temperature reaches 240 degrees, remove saucepan from heat and carefully pour syrup into the mixing bowl. Increase mixing speed to medium for seven minutes and then beat at high speed for seven minutes. Add in vanilla and beat for a few seconds more.

Working quickly, scoop out marshmallow mixture into a prepared pan. Smooth out, and then sift a thick layer of the sugar/cornstarch mixture over the top. Let the marshmallows sit, uncovered in a cool place overnight.
To cut, dust your work surface with more sugar/cornstarch mixture. Loosen the marshmallows from the pan using a spatula and turn out onto the dusted surface. Cut into squares, or use cookie cutters for more fun shapes. Dredge the cut marshmallows in more dusting sugar to keep them from sticking.

The Shop
460 Wickenden Street
684-1140
TheShopFoxPoint.com