• Prep a 12 x 17" sheet pan by lining it with lightly oiled parchment paper.

Chocolate caramel

• Combine all caramel ingredients except for bittersweet baking chocolate in a thick bottomed, heavy duty pot. Stirring constantly, heat on medium heat until all ingredients have melted and dissolved. Bring to a boil over medium heat. You stir this whole time. Don't stop stirring until you pour out the caramel on the pan.
• Once boiling, increase heat to medium high. Cook until temperature reaches 243F. This is around 40 minutes, but watch you thermometer!
• Turn off heat. Add baking chocolate. Stir until caramel and chocolate are uniform.
• Pour on parchment paper. Cool for a minimum of four hours before making marshmallow.

Chocolate Marshmallows

Hydrate Gelatin

• Measure out 180 grams of cold water. Begin to whisk the water and add in 30 grams of unflavored gelatin while whisking. Set aside.
• Add sugar, corn syrup, and water in a heavy duty, thick bottomed pot.
• Stirring constantly, cook until syrup reaches 252F.
• Turn off heat. Pour syrup into a 5 quart planetary mixing bowl and allow it to cool undisturbed until mix reaches 212F.
• While syrup is cooling, heat gelatin over a hot water bath until fluid.
• Once syrup is 212F, add in gelatin. Using the wire whisk attachment, turn mixer to high. Mix for 8 minutes. Add in cocoa, mix for 30 more seconds.
• Spread marshmallow directly on top of chocolate caramel.
• Top marshmallow with a lightly oiled piece of parchment paper and allow it to set for a minimum of 12 hours before cutting.
• Cut into desired size. Wrap pieces in cello candy wrap or cut parchment.
• Store in an airtight container.