Instructions:

1. Prepare an 8x8 square baking pan with parchment paper and lightly grease it with cooking spray.
2. Pour 1/2 cup of water into a medium-sized pot and add in the granular and powdered. Bring to a boil over medium heat. Stir until the sweeteners have dissolved.
3. In a mixing bowl add the other 1/2 cup of water and sprinkle in the gelatin. Set to the side and allow to bloom.
4. Once the syrup is boiling, use a thermometer to check the temperature. You want it to be between 235F and 240F. Remove from the heat.
5. Start mixing the gelatin at a slow speed in a stand mixer. Pour in the syrup a little bit at a time. Once all the syrup is added, bring the mixer to max speed. Add in the cream of tartar, salt, vanilla, and beet powder (for food coloring). Beat until the mixture turns fluffy almost like a whipped cream consistency.
6. Transfer the mixture to the prepared baking pan and smooth the top with a spatula. Allow the mixture to sit for 6 to 8 hours.
7. Flip over onto a cutting board and heat heart molds to cut smoothly through the marshmallows. Add the Powdered BochaSweet into a sifter and dust the marshmallows to your desired preference.

1. Add the unsweetened chocolate, melted cacao butter, Powdered BochaSweet, cocoa powder, milk protein powder, and vanilla extract to a double boiler.
2. Heat on medium heat until well mixed and no lumps remain. Allow the chocolate to cool to room temperature.
3. Glaze the marshmallows with the chocolate using a spoon. Transfer to the fridge to chill for 10-15 minutes. Top with your favorite sprinkles.