Hi Guys! I hope that you are doing well, and today we are making these gorgeous “Teddy Bear Choco Pies“.
Choco pie is a popular Korean snack, some call it National Snack. It consist of 2 cakes with marshmallow fillings in between, and the whole thing is covered in chocolate.

I’m the biggest fan of Choco Pie. 2 of the most popular Choco Pie brand are Oreon and Lotte. They got the original and also other flavor varieties.

And out of all the Choco Pies, my favorite will have to be Cacao Choco Pie. I love the the cacao version because it has chocolate cakes instead of Vanilla. The extra chocolate just adds a little richness to the Choco Pies and it taste really good.

So today I’m gonna show you how to make my homemade and healthier version of Cacao Choco Pie.

We need to make homemade chocolate cakes, homemade marshmallows, and then assembling it in the end to make Teddy Bear Choco Pies. It’s quite a long step, but of course it’s really worthed in the end.

The chocolate cake is soft and moist, the marshmallow fillings itself are so fluffy, kinda a spongy texture. And the melted chocolate… it’s just a chocolaty goodness. And yes, it was definitely fun to make.

I hope that you will enjoy this recipe. Have fun with it, create any design your want! Love you Guys!!

TEDDY BEAR CACAO CHOCO PIES
Yield: 16 pieces
Active time: 2 hour
Total time: 3 hours

INGREDIENTS
Cake Batter:

• 145 grams Unsalted Butter
• 105 grams Granulated Sugar
• 150 grams Eggs
• 190 grams All-Purpose Flour
• 30 grams Cocoa Powder
• 1 1/2 teaspoons Baking Powder

Marshmallow Fillings:

• 10 grams Gelatine Powder
• 80 grams Water
• 220 grams Granulated Sugar
• 60 grams Water
• 1/2 teaspoon Vanilla Extract
• Pink Food Colouring

Coating & Decorating:

• 350 grams Dark Chocolate
• 150 grams Milk Chocolate
• 100 grams White Chocolate
• 50 grams Strawberry Chocolate

INSTRUCTIONS
Prepare design template. Secure the template to the pan with some tape (so they stop slipping around). Over the top of the design, place a piece of baking parchment that fits exactly the bottom of the pan.

Chocolate Cake Batter:

1. Preheat the oven to 170 C.
2. Combine the soft butter and granulated sugar, continue mixing until light and fluffy. Add in the eggs, and mix that all through (don’t worry if the batter looks like curdling now, the mixture will comes back together when we add the dry ingredients later).
3. Mix in all of the dry ingredients (flour, cocoa powder and baking powder), mix until the batter is really smooth and no lumps remains.
4. Transfer the batter into a piping bag with a 1 cm round tip. Pipe according to the design template.
5. Bake it for about 13-15 minutes. Let it sit on the pan for about 3 minutes then transfer them onto a cooling rack to cool completely (if you find that you have a little bit of uneven surface on your teddy bear cakes, it doesn’t really matter since we’re going to be dipping them in Chocolate anyways)

Details Decorations:

1. Using the same Teddy Bear template as above, tape some wax paper right on top (just to make sure it doesn’t budge).
2. Melt the chocolate in microwave of a double boiler, transfer it to a piping bag. Pipe each details with melted chocolate.
3. Pop them in the freezer, let them set until ready to use them.

Prepare the Chocolate Cake:
Melt some dark chocolate. Dip each chocolate cake into some melted dark chocolate, shake off the excess (shake the teddy bear to get it nice and smooth). Let them dry on the cooling rack so it’s firm to touch.

Marshmallow Fillings:

1. Pour the gelatine into a mixing bowl, add 80 grams of water and mix, let it stand for a while.
2. In a sauce pot, mix the granulated sugar and 60 grams of water. Cook over medium heat until the sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about one to two minutes (to allow any sugar crystals to dissolve from the sides of the saucepan). Remove the lid and attach a candy thermometer to the side of the pan. Boil, without stirring, until the syrup reaches 240 degrees Fahrenheit or the softball stage (if you don’t have one, just bring it to a rolling boil and let it boil for 1 minute)
3. Pour in hot sugar syrup over the soft gelatine. Whip this up on medium speed with a hand mixer. Add in your favorite extract and food colouring, continue whip for about 8-10 minutes, until it gets super thick and fluffy. Transfer the marshmallow into a piping bag.

ASSEMBLE
Take one of the chocolate cake. Squeze a generous amount of marshmallow to the center of the cake and then put another cake on top. Decorate with chocolate detail decorations (using melted chocolate as a glue to attach the details).

NOTE

1. Let the marshmallow set a while before piping it, so it doesn’t melt around the edges of the cake.
2. I don’t have milk chocolate on hand, so I’ve just mix the dark and white chocolate together to create a soft brown chocolate colour. And for the red mouth, I’ve just add a bit of red food colouring to the white chocolate.
3. You can keep them quite well at room temperature in an airtight container for up to 1 weeks, 3 weeks in the fridge.