• Put the gelatine sheets in a bowl of cold water and leave them until needed.
• Prepare your pan. I use a 9inch by 9inch square cake pan and cover the bottom and sides with a sheet of baking paper. You can change the pan depending on the shape you want. Set aside.
• Add the sugar and water to a small saucepan and bring to a boil on medium/high heat. Once it starts boiling, add the glucose. Keep boiling this mixture for 5 more minutes.
• During this time, whisk the egg whites with a pinch of salt until soft peaks start to form. Put the mixer on medium and slowly pour the hot sugar into the egg whites. Next, remove the gelatine sheets from the cold water, squeeze out as much water as you can and add those into the egg white/sugar mix.
• Continue to beat the mixture until the bowl is at room temperature (5 minutes or so). Turn off the mixer.
• While you are waiting, melt the chocolate. I usually do this by placing chocolate chips in a small bowl in the microwave for bursts of 20 seconds, stirring in between each burst, until melted. Let it cool slightly. Pour the chocolate into the guimauve mixture and mix it in carefully with a spatula. Pour this mixure into your tray and set it aside in a cool spot overnight.

The next day...

• Flip the guimauves over onto a cutting board. Peel the baking paper from the top of the guimaves and use a sharp knife to cut out the shape you like.
• Put the cocoa powder in a bowl and transfer the guimauves in, a few at a time. Transfer them to a fine-mesh sieve and shake to remove the excess cocoa powder. Eat while fresh (I find they are best right away and good for up to 2 days).