Soak gelatin sheets in cold water to soften and drain. In a large mixer bowl, combine room temperature egg whites, cream of tartar and 10g of granulated sugar. Beat on medium low speed and keep mixture in its foamy stage. Meanwhile, combine water, sugar and corn syrup in a small saucepan. Cover and cook for 5 minutes on medium high heat; this will self clean the sides of the saucepan preventing from crystallization. Remove the lid and continue to cook until syrup reaches 265ºF (130ºC). Add soften gelatin in the syrup and pour in thin stream in the foamy egg whites increasing the speed to full blast as you go; add flavorings. Run a blow torch around the bowl for about a minute; it dries out the marshmallow mixture. Continue beating for about 5 minutes more on high speed.
Meanwhile, line a 9inch (23cm) square pan with a parchment paper and grease lightly with oil.
Stop mixer and transfer batter while still warm in the greased pan. Cover marshmallow batter with a oiled parchment in contact. Tap pan over the countertop to even the marshmallow block. Refrigerate overnight.
To clean utensils and the mixer bowl effortless, soak them in soapy and warm water for a few hours.
Unmold marshmallow block – dust some of the sugar-starch mixture over and cut into desired shapes. Shake off excess sugar and store in bags. This recipe (720g block) can produce up to 128 bite sizes marshmallows.
Slowly melt chocolate along with the oils. Do not over heat. Use chocolate coating at 95ºF (35ºC).
Brush off any excess sugar-starch coating prior dipping in chocolate. Insert a bamboo skewer inside each marshmallow and dip in chocolate. Enjoy!