Choc Dipped Marshmallows

1. Line a 20cm x 20cm pan or container with baking paper. Place ⅔ cup of the first gummy flavour and ½  cup of water in a mixing bowl to bloom.
2. Heat the agave syrup, ½  cup water in a small saucepan and bring to the boil. Let it boil for a couple of minutes at the soft boil stage (or 240 degrees). Remove from the heat. 
3. Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin. Careful it will be hot!
4. Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes. 
5. Pour the mixture into the prepared container.
6. Refrigerate for 2 hours or until set.
7. Repeat with the other flavours.
8. Once set, remove from the container and cut into giant squares. Best to have some hot water and extra tapioca flour on hand so that the knife doesn't become too sticky.
9. Melt the chocolate in a double boiler.
10. Skewer each of the marshmallows and dip into the melted chocolate, taking a second skewer to remove the marshmallow from the end of the first. Place on a tray lined with baking paper. Once all the marshmallows have been covered in chocolate place in the fridge to set for about an hour. 
11. Serve chilled.

Servings: 20
Ready in: 1 hour + settling time (2 hours marshmallow + 1 hour for the chocolate)
Difficulty level: easy, but fiddley