Melt the chocolate in a bain marie and cover the mold with chocolate by using a brush. Be careful not to put too much for it to not be too brittle while ensuring well cover the entire surface (if the marshmallow attaches the mold, it will complicate the release). Put in the fridge 5min.
Rehydrate the gelatine leaves in cold water. Once soft, dry the leaves. Mount the egg white with a pinch of salt. Put the sugar, corn syrup and water in a saucepan and mix to have a homogeneous mixture. Put the fire until it reaches 130 ° C (or leave about 7 minutes on high heat).
Pour the hot syrup to drizzle over the edges of the bowl which contained the egg white while whisking. Put together the sheets of gelatin and vanilla extract. Marshmallow will form quickly enough to the point that the drummer can no longer rotate. Then pour the marshmallow in a piping bag and spread the