DISH RESEARCH · Dish
Chocolate fish
Homemade chocolate fish. My Food Bag’s Chocolate Fish recipe makes fish-shaped marshmallow sweets coated in dark chocolate. It prepares the marshmallow from gelatine, sugar and two water measures, colours it pink, then cuts and dips it. A New Zealand Maritime Museum giant-fish activity is a separate raspberry-and-milk-chocolate version.
About Chocolate fish
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Homemade chocolate fish. My Food Bag’s Chocolate Fish recipe makes fish-shaped marshmallow sweets coated in dark chocolate. It prepares the marshmallow from gelatine, sugar and two water measures, colours it pink, then cuts and dips it. A New Zealand Maritime Museum giant-fish activity is a separate raspberry-and-milk-chocolate version.
Flavour remains unspecified. The selected recipe names sugar, gelatine, pink colouring and Whittaker’s dark chocolate but does not describe the finished sweet’s flavour. No raspberry, vanilla or milk-chocolate flavour is imported from another recipe, and the chocolate and colouring products’ complete formulas remain unreported.
Cut and coated. My Food Bag beats the marshmallow until thick, fluffy and cooled, spreads it into a dusted tray, and cuts it with fish-shaped cutters once set. Each fish is dipped in melted dark chocolate and refrigerated to set the coating. Those are source-specific process and shape descriptions, not a tasted texture or exact serving-temperature claim.
Ingredients in Chocolate fish
My Food Bag lists 2 tbsp icing sugar, 2 tbsp cornflour, 2 tbsp gelatine, ½ cup cold water, 2 cups sugar, ¾ cup water, a few drops natural pink colouring, 500 g Whittaker’s dark chocolate and extra cornflour for cutting. External water for the chocolate-melting bath is method-only and not added to the fish. An optional cold-water/little-sugar test is separate from the recipe’s water measures. Gelatine species, chocolate/colouring formulas and supplier additives remain unknown.
Source limits: Gelatine species, chocolate,colouring,dustingproduct formulas unknown.
Source limits: No finished flavour statement; thick/fluffy/cooled is beaten marshmallow phase.
Source limits: Refrigeration setting/storage not automatically Cold serving.
Source limits: Coffee/hot chocolate separately served context, formulas unknown.
Source limits: Museum exactNZinstitution/name/fishshape identity, no claimed inventor or universal commercial recipe.
Source limits: Museum native water-to-bowl typo retained literal, not silently rewritten.
- 2 Tbsp icing sugar[2]Recipe ingredientSource-specific formulation remains unresolved.
- 2 Tbsp cornflour[2]Recipe ingredient
- 2 Tbsp gelatine[2]Recipe ingredientSource-specific formulation remains unresolved.
- ½ cup cold water[2]Recipe ingredient
- 2 cups sugar[2]Recipe ingredient
- ¾ cup water[2]Recipe ingredient
- Few drops of natural pink food colouring[2]Identity unresolved
- 500 g Whittaker's dark chocolate[2]Recipe ingredientSource-specific formulation remains unresolved.
- Extra cornflour for cutting[2]Recipe ingredient
- pot of simmering water; amount unreported[2]Cooking water
- cup with cold water/little sugar; not incorporated syrup water[2]OptionalSource-specific formulation remains unresolved.
These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
My Food Bag describes a café serving of chocolate fish with coffee or hot chocolate. The New Zealand Maritime Museum separately publishes a giant chocolate-fish activity. These sources support New Zealand and café/institutional associations, not an established inventor, universal commercial recipe or exclusive origin date. The museum’s raspberry flavour, milk/white chocolate and template are not part of the selected My Food Bag formula.
Source limits: Gelatine species, chocolate,colouring,dustingproduct formulas unknown.
Source limits: No finished flavour statement; thick/fluffy/cooled is beaten marshmallow phase.
Source limits: Refrigeration setting/storage not automatically Cold serving.
Source limits: Coffee/hot chocolate separately served context, formulas unknown.
Source limits: Museum exactNZinstitution/name/fishshape identity, no claimed inventor or universal commercial recipe.
Source limits: Museum native water-to-bowl typo retained literal, not silently rewritten.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- New Zealand
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.
Sources & references
Selected recipe: My Food Bag, Chocolate Fish, 1 May 2021. Its visible page presents the publisher recipe without a separate byline; Recipe metadata credits Anya Saikkonen, a distinct attribution scope. Related version: New Zealand Maritime Museum, Let’s Make: A Giant Chocolate Fish, two-page activity, with its own raspberry, milk-chocolate and white-chocolate formula. FSA guidance is category context only.
Source limits: Gelatine species, chocolate,colouring,dustingproduct formulas unknown.
Source limits: No finished flavour statement; thick/fluffy/cooled is beaten marshmallow phase.
Source limits: Refrigeration setting/storage not automatically Cold serving.
Source limits: Coffee/hot chocolate separately served context, formulas unknown.
Source limits: Museum exactNZinstitution/name/fishshape identity, no claimed inventor or universal commercial recipe.
Source limits: Museum native water-to-bowl typo retained literal, not silently rewritten.