Back in October I had an opportunity to visit the Salon du Chocolat in Paris with Clay Gordon and a number of other chocolate enthusiasts. We spent the days ambling the conference hall, sampling single origin mousses, taste-testing new formulations, and meeting famous French chocolate makers like Bonnat and Pralus.
At the back of the conference hall was a small demonstration kitchen. After watching a few presentations on filled chocolate bars, I decided it would be fun to adapt one of my favorite desserts, the s’more shot, to bar form. I’ve been meaning to try this for a while now, and just recently I realized someone had beaten me to it! So here then is my humble attempt at the s’mores bar.
To start you will need chocolate, graham crackers, and marshmallows. I made the graham crackers and marshmallow meringue from this recipe, but that’s really extra credit. For the chocolate, we had some 70% Dominican Republic in the temperer, but you can use whatever you have handy.
1) Temper some chocolate (more info here). You don’t have to get fancy with this, simply melt the chocolate in the microwave, stopping every 30 seconds to stir it.
2) Fill a bar mold with chocolate all the way to the top.
3) Let it cool at room temperature for about 1-2 minutes, then flip it over, tap the chocolate out of the mold, leaving behind a thin shell. Let cool completely.
4) Pipe a layer of marshmallow into the molds and lightly toast it with a mini butane torch.
5) Press a graham cracker (or graham cracker pieces) into the marshmallow.
6) Spread another layer of chocolate over the back of the bar, let cool completely.
7) Eat and enjoy!
In the factory, we usually stick to roasting individual beans and keeping everything super simple in our chocolate (just nibs and sugar), so this was a fun challenge. Next time, I would make the graham crackers much thinner and pipe twice as much marshmallow into each bar. I also let the chocolate cool too long before emptying the mold, making a very thick top. I think these bars would benefit from just a touch of chocolate, so I wouldn’t let too much chocolate solidify before emptying the mold.