Add ½ cup water, sugar, ½ cup cocoa powder, corn syrup, honey, and salt to a saucepan over medium-high heat. Stir and bring to a rolling boil.

Using a candy thermometer, bring the mixture to 240°f or softball. Do not stir the mixture.

While the mixture boils, cut parchment paper to line a deep 8 x 12 dish. Grease the dish.

Add the gelatin to the remaining water and mix. Set aside to allow the gelatin to bloom. Once bloomed, microwave the gelatin for 30 seconds.

Once the marshmallow reaches softball, pour it into a mixing bowl and let it cool to 210°.

Pour the liquid gelatin into the marshmallow, and whisk at low speed, gradually increasing the speed until whipped into soft peaks.

Pour the whipped marshmallow into the greased dish, add the chocolate chips on top, and let sit to solidify.

Once solid, remove the marshmallow from the dish by lifting the parchment out and cut into 1-2” strips. Then cut those strips into 1-2” cubes. Clean the knife between cuts for a smooth slice.

Toss the cubes in the remaining cocoa powder and enjoy!