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Combine all the dry ingredients in a large bowl and mix well.
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Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size.
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Mix well with a wooden spoon and then store in a dry airtight container.
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To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix.
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Heat in a small saucepan over low heat, stirring with a whisk.
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Heat until hot, but do not boil, about 6 to 7 minutes.
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Serve with marshmallows.
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3 tablespoons (3 packets) powdered gelatin*
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2 cups cold water
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2 cups sugar
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2 egg whites**
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2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows
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Butter, for greasing pan
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In a medium sized saucepan soak the gelatin in the cold water.
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After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes.
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Remove from the heat and allow to cool to room temperature.
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In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar.
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While the mixer is on low, slowly pour in the cooled gelatin mixture.
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Increase the speed and beat until white and thick.
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The volume should double in size and should form between soft and firm peaks.
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Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar.
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Alternatively, you can use a baking sheet, but the marshmallows will not be as tall.
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Pour marshmallow mixture in and top with more sifted confectioners' sugar.
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Leave out overnight or for at least 3 hours to set.
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The marshmallow should be light and spongy when set.
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Loosen marshmallow from edges of tray and invert onto a large cutting board.
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Peel off foil and use a large knife to cut the marshmallows into cubes.
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Dredge each piece in confectioners' sugar.
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* We retested this recipe.
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It works best with 3 tablespoons gelatin.
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FN Kitchens
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**RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
