This experiment started in October when I decided to fulfill a commitment to my nephew James – to make chocolate marshmallows. I went through a few rounds and came up with something that was quite good, using a fudge syrup in the gelatin. For a champagne tasting we’re going to tomorrow night, I wanted something a little more “adult.” So I have taken the base recipe and added some pasilla chile powder for flavor, a bit of guajillo chile powder for flavor and heat, and some freshly ground cinnamon. Kind of a Mexican chocolate thing going on. Right now the KitchenAid mixer is whipping its little heart out; it takes at least 15 minutes on high to get the mixture whipped up nice and light. Then I’ll pour it on a buttered sheet pan dusted with a mixture of powdered sugar, cornstarch, and cocoa and let it sit overnight before cutting it up with a pizza cutter.