For the hot chocolate:

1. Chop chocolate and place in a large mug.
2. Bring milk, salt, and brown sugar to a boil and pour over the chocolate.
3. Let sit for 1 minute and stir.

For marshmallows:

1. Spray sheet tray with pan spray and line with parchment paper and spray again.
   Bloom gelatin by putting water in a small bowl and sprinkling gelatin powder over water. Set aside.
2. Boil 7 ounces of sugar, corn syrup, and water to 240 degrees.
3. Once sugar has reached 230 degrees, whip egg whites on high speed to soft peak and slowly add 1 tablespoon of sugar. Continue to whip until it reaches stiff peaks; it will be opaque white. Do not turn off mixer.
4. Once the sugar has reached 240 degrees, add the bloomed gelatin and stir to make sure it’s all melted.
5. As the whip is mixing, pour the sugar syrup down the side of the mixer. Try not to hit the whisk. Whip on high speed for 10 minutes.
6. Pour onto prepared sheet tray. Place into fridge until set. Cut into desired size with a chef knife that is dipped into a hot water bath.