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Three Floor S'mores This work of art is layered with the same creamy, rich components of a standard s'more, but requires a plate rather than a skewer for assembly. (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Salted Caramel Sauce

Ingredients Preparation
270 g whole milk 3.5%
5 g fleur de sel
In a saucepan, heat up the milk and fleur de sel to a simmer.
500 g Callebaut Caramel Loaf Cut the caramel loaf into small pieces. Add the caramel and melt on low heat, stirring continuously until it is completely dissolved and the sauce is smooth.

Dark Chocolate Ganache

Ingredients Preparation
500 g heavy cream 35%
80 g glucose
2 g vanilla beans
In a saucepan, heat the cream, glucose and vanilla beans to 170°F.
650 g Callebaut 811 Dark Chocolate Place chocolate into mixing bowl, then strain in 1/2 of the cream mixture and mix with a whisk until thoroughly blended and continue to add the remaining cream, stirring until completely smooth. Finally, emulsify with immersion blender for 30 seconds.
Allow the ganache to set at room temperature to a piping consistency (approximately 4 hours).

Graham Cracker Dough

Ingredients Preparation
240 g whole wheat flour
125 g all purpose flour, unbleached
3 g baking powder
2 g baking soda
Sift all the flour, baking powder and baking soda together.
110 g butter 35% room temp.
110 g brown sugar
80 g honey
2 g salt
Cream the butter, brown sugar, honey and salt.
120 g whole milk 3.5% Mix the whole milk and vanilla extract. Then starting with the creamed butter mixture, alternate adding the dry ingredients and the milk mixture until just incorporated. Do not overmix.
Refrigerate the dough overnight or sheet out between parchment paper. Cut the desired shape and bake at 350°F for 13 to 15 minutes.

Vanilla Marshmallows

Ingredients Preparation
100 g water
325 g corn syrup
325 g granulated sugar
In a saucepan place the water, corn syrup and sugar. Cook to 220°F. Pour into the mixing bowl and allow to cool down to 195°F (approximately 5 minutes).
126 g gelatin mass* Add the gelatin mass. Whip the mixture for 12 minutes.
5 g vanilla extract Add the vanilla extract and whip for 1 minute. Pipe the marshmallow in logs on greased parchment paper.
snow sugar Sprinkle with snow sugar, and heat gently with a kitchen torch to brown slightly.
Let set for 3 hours at room temperature before cutting in the desired shape.

*Note: For proper hydration, use approximately a 1 to 5 ratio of gelatin to water. For this recipe, that means 21 g of gelatine for 105 g of cold water.

Build the s'mores by alternating layers of graham cookie, marshmallow and soft ganache. Serve with the ice cream of your choice, accented with salted caramel sauce, chocolate sticks, marshmallow and additional garnishes to your liking.


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