Grease a baking pan 8x8-inches with cooking spray. Make sure you get in the corners, without over spraying your baking pan.

Sprinkle the gelatin in 1/2 cup of water and set aside for 5 minutes or until spongy.

Place the sugar, 1/4 cup of corn syrup and 1/4 cup of water in a saucepan and stir. Clip a candy thermometer into the pan and bring to a boil, until it reaches a temperature of 240-245 degrees F.

At the same time whisk together, the cocoa powder, vanilla extract and remaining warm water (1/4 cup) until smooth.

Place the remaining corn syrup (1/4 cup) in a bowl. Heat the spongy gelatin in a microwave for a few seconds. Pour the gelatin into the corn syrup and start the mixer on low speed.

When the sugar/syrup mix is up to the right temperature, add the cocoa powder mix. Poor this chocolaty mix slowing into the gelatin mixture while turning up the speed of the mixer. Mix this for about 10 minutes and the mixture will become very fluffy.

Mix the confectioner's sugar with the cocoa powder and sift it evenly and generously over the marshmallows.

Make the chocolate shavings by grating the dark chocolate very fine, and add the cardamom. Set aside.

Allow the marshmallows to sit for at least 4-6 hours or overnight. No need to refrigerate.

When the marshmallows are dry, use a knife to 'cut' the marshmallow loose from the baking pan and invert them onto parchment paper. Cut the marshmallows into your preferred sizes. Spray a little bit of cooking spray on the knife so the marshmallow does not stick to the knife.

Dip the uncovered sides of the marshmallows into the chocolate-cardamom mixture.

Chop the 5 ounces of dark chocolate and melt in au-bain-marie or in the microwave. Allow it to cool just a little.

Dip the base of each marshmallow in the dark chocolate.