COCONUT MARSHMALLOW
Heat the water, the sugar and the first part of the invert sugar to 111°C. Pour over the second part of the invert sugar in the bowl of a mixer, add the gelatin mass and the natural flavour coconut taste. Whip at medium speed.

MOULDING
Mould the fish using the pre-crystallised dark couverture chocolate. Turn over and let the chocolate drip out for a few moments, then scrape away any excess before it fully sets. Leave to set.

BASE
Create a 0.5 cm-thick dark chocolate base in a wavy mould. Polish the base with a cold damp cloth. Make three dark chocolate sticks measuring 8, 10 and 12 c musing plastic straws.

ASSEMBLY
Pipe the marshmallow into the fish moulds at a temperature of 30 °C, then level off to a smooth finish. Leave to set for 12 hours. Remove from the moulds, then assemble the two half-shells of the fish using a hotplate. Leave to set. To finish, brush the fish with a metal brush to achieve a textured effect and gently add cocoa powder using a pastry brush. Using a hot piping nozzle, make a hole in the bottom of the fish with the same diameter as the stick. Make another hole in the base. Assemble all the components using tempered chocolate.