Koala milk chocolate marshmallows have the traditional light texture and heavenly taste. Koala is what the Swiss eat in winter. Milk chocolate covered with fondant cooking and filled with a vanilla flavoured marshmallow: melting, creamy and delicious. Marshmallow chocolate tastes better when it has vanilla. The Koala with vanilla marshmallow is the noblest of all chocolate flavours, with its tasty and creamy nougat and the very special touch of smooth vanilla flavour. Completely free from preservatives and artificial flavours, this is one treat that neither bears nor trees will mind. First, make the marshmallow. Take two large egg whites, 100g of caster sugar, a pinch of salt and a vanilla pod. Beat that up with an electric whisk for six minutes, slowly adding the castor sugar a spoon at a time to stop it from getting too stiff. Then beat in the chopped koala, (don't eat beforehand). The American chef who created this recipe says: "Now you have some really nice soft fluffy marshmallow through which you can decorate the outside with melted chocolate. For this, you need a coating chocolate, which must be heated to between 52 and 53 degrees (centigrade) and then used to draw on your koala.