Now you can enjoy the classic campfire treat without getting smoke in your eyes.
Watch the video here.
INGREDIENTS
180g (1 cup) of chocolate
42g (1/3 cup) of graham cracker crumbs
42g (1/2 cup) of marshmallow cream
SUPPLIES
A bowl
A mold
A wire rack
Some SilPat, parchment, or waxed paper
A spoon
DIRECTIONS
Temper the chocolate.
Put the mold on a rack and fill the cavities almost all the way to the top, using a spoon to bring the chocolate all the way to the edge of the mold cavities.
Flip the mold over and let the chocolate drain out onto a SilPat or a piece of parchment or waxed paper.
Tap the bottom of the mold to help the chocolate find its way out.
Flip the mold back over and tidy it up a bit.
Leave the chocolate in the mold and on the SilPat to set.
Combine the graham cracker crumbs and marshmallow cream into a kind of dough. At this point, give it a taste and see if it needs more graham cracker crumbs.
Once the chocolate has set, put some filling into each cavity, making sure that it doesn’t go above the edge of the mold.
Retemper the chocolate that you drained from the mold and use it to cover the filling, going all the way to the top of the mold cavities.
Bang the mold on the counter to release any trapped air bubbles.
Leave the mold on the counter until the chocolate has set.
