Prepare a half sheet silpat with eight 14" long - 1/2" square confectionary rulers. Set the rulers 8" apart. Lightly grease the silpat and the rulers, wipe off any excess.

Prepare the cherry marshmallows by first combining the sugar, corn syrup, and puree in a saucepan over medium high heat. Heat to 110C / 230F. Meanwhile, bloom the gelatin in the 1/2 cup of cold water. Set aside for a few minutes while you heat the second amount of corn syrup until warm over medium low heat. Take it off the burner and stir in the bloomed gelatin until melted. Pour the mixture into a mixing bowl fitted with a whisk attachment. Once the sugar mixture reaches 110C / 230F, turn the mixer on to medium high speed and stream in the hot mixture on the side. Mix on high speed until it develops a cool and fluffy mixture. Pour the mixture onto the prepared silpat and even it out with a large offset spatula. Set aside for one hour.

Prepare the vanilla marshmallows by combining the sugar, corn syrup, and water in a saucepan. Heat to 130C / 266F. Meanwhile, bloom the gelatin a 1/4 cup of water and set aside. Whisk the egg whites in a mixing bowl on medium speed until foamy. After five minutes of letting the gelatin bloom, gently melt it over low heat until melted. Stream the hot sugar mixture into the whites on medium high heat. Pour in the gelatin mixture and vanilla bean seeds. Whisk on high speed until the mixture turns white and fluffy with stiff peaks. Place the second set of rulers on top of the first set. Pour the mixture on top of the cherry marshmallow and quickly spread and level the mixture with a large offset spatula. Set aside for one hour.

To prepare the pineapple marshmallows, combine the first amount of sugar, corn syrup, and puree in a saucepan. Place it over medium high heat and cook to 110C / 230F. Meanwhile, bloom the gelatin in 1/2 cup of cold water, set aside for 5 minutes. Gently heat the corn syrup over low heat just until warm. Remove it from the burner and stir in the bloomed gelatin until melted. Pour the gelatin mixture into a mixing bowl with a whisk attachment. Once the sugar mixture reaches the desired temperature, stream it into the gelatin mixture on medium high heat. Whisk on high heat until it's white and fluffy with stiff peaks. Place the third set of rulers on top of the mold. Pour the marshmallow mixture on top and quickly smooth and level it out with a large offset spatula. Allow it to set for one hour.

Prepare the roasted turkey marshmallow by combing the first amount of sugar, corn syrup, and stock. Cook on medium high heat until it reaches 110C / 230F. Meanwhile, bloom the gelatin over 1/2 cup of cold water, set aside for five minutes. Heat the second amount of corn syrup over low heat just until warm. Stir in the bloomed gelatin and stir until melted. Pour the mixture into a mixing bowl fitted with a whisk attachment. Once the first sugar mixture comes to temperature, stream it into the gelatin on medium high speed. Once the mixture starts to turn white, add the second amount of stock concentrate and minced parsley. Place the last set of rulers on top of the mold. Whisk on high speed until white and fluffy with stiff peaks. Pour the mixture onto the pineapple marshmallow and quickly spread of level it out with the rulers.

Allow the marshmallows to set for 4-5 hours or preferably overnight.

With a lightly grease knife, trim off the edges of marshmallow. This will help reveal the four layers of marshmallows we have created. At this point you can portion the marshmallows into any shape you please. I cut mine into half inch this pieces. Remember use a sharp knife and to lightly grease it in between each cut.

The marshmallows are perfectly fine as is but I like it even better with the thin layer of chocolate on the outside. To temper chocolate, heat the 600g of chocolate over medium heat in a double boiler until it reaches 48C. Remove the bowl from the heat and pour in the second amount of chocolate and stir until the chocolate has melted and the mixture reaches 27C. Gently reheat the chocolate over the double boiler until it reaches 88C. Be very careful to stir and follow the temperatures.

With an offset spatula, spread a layer of the temperature chocolate onto the bottom of the portioned marshmallows. Set aside for a few minutes to allow it to set. Enrobe the marshmallows with the temperature chocolate by placing each piece of marshmallow on a fork and pouring a generous amount of chocolate to coat. Tap off the excess and set aside on a clean sheet of parchment until the chocolate sets.