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To make the Chocolate Candy Cups:
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Arrange 30 miniature candy cups (approximately 1 inch in diameter) on a baking sheet.
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For stabilitys sake, I suggest using a double layer of cups for each candy (so you will need to buy a total of 60 cups to make 30 candies).
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This helps your chocolate cup to maintain its shape.
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In a large nonreactive metal bowl, combine the chocolates.
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Set the bowl over a saucepan of simmering water and stir with a rubber spatula until the two chocolates have completely melted together and the mixture is smooth.
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Remove the bowl from the simmering water and stir for about 15 seconds to release excess heat.
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Use either a small spoon or a pastry bag fitted with one of the smallest tips to fill the candy cups just under a quarter full with chocolate.
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Using a pastry brush, brush the chocolate from the bottom of each cup up the sides to completely cover the inside of the cup with chocolate.
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Place the cups in the refrigerator while you make the marshmallow filling.
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Set the remaining chocolate aside.
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To prepare the Marshmallow Filling:
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Attach a small plain tube tip to a clean pastry bag and set aside.
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In the bowl of a standing mixer, sprinkle the gelatin over 1/3 cup cold water.
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In a small saucepan over medium heat, gently stir together the sugar and 1/4 cup water.
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Stop stirring and put a candy thermometer in the saucepan.
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Bring the mixture to a boil over medium-high heat and cook, still without stirring, until it reaches the soft ball stage, 235 degrees F.
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Remove the pan from the heat and slowly stream it into the gelatin.
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Whisk vigorously for about 30 seconds to release excess heat, then place the bowl on the standing mixer fitted with the whisk attachment and mix on medium-high speed for 5 minutes.
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Add the vanilla and salt and continue to whisk for about 2 minutes longer.
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You do not want to whisk the marshmallow to soft peaks; it should be slightly looser than that.
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Working quickly, pour the marshmallow filling into the prepared pastry bag.
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To assemble the Marshmallow Chocolate Candy Cups:
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Pipe the marshmallow directly into the chocolate cups, filling each one a bit more than three-quarters of the way full.
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Gently knock the pan to level the filling.
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If the reserved chocolate has hardened, set it over simmering water to remelt it.
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Spoon a top layer of the chocolate onto the marshmallow filling to cover it, gently knock the pan again, and place the cups back in the refrigerator to completely set.
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The candy cups will keep, covered, in the refrigerator for up to 4 days.
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Generally speaking, they can be enjoyed directly from the refrigerator or after a few minutes at room temperature, but they will begin to melt or bloom if left unchilled for too long.
