C'Mores (Celine Plano - Pastry Chef & Technical Advisor - Chocolate Academy Center Chicago)

Coconut and Nibs Sugar Dough

Ingredients Preparation
325g Room Temperature Butter
150g Confectioner Sugar
3g Fleur de Sel
50g Almond Flour
45g Cocoa Nib Powder
100g Desiccated Coconut
Using the paddle attachment, mix together the soft butter, confectioner sugar, Fleur de Sel, almond flour, cocoa nib powder, and the desiccated coconut.
50g Whole Eggs Add the eggs and mix for 20 seconds at slow speed.
325g All Purpose Flour Add the all purpose flour and mix well at first speed only.
-Roll out between 2 silicon mats at 1/8' and refrigerate for 2 hours.
-Cut to the desired shape and bake at 320°F / 160°C for 8-10 minutes or until golden brown.
-Set aside to cool.

Coconut Nibs Crunch Marshmallow

Ingredients Preparation
45g Coconut Water
45g Coconut Liquor
41g Glucose Syrup
45g Dextrose Powder
180g Granulated Sugar
Heat the coconut water, coconut liquor, glucose syrup, dextrose powder, and granulated sugar to 248°F / 120°C.
50g Egg Whites At 239°F / 115°C, start whipping the egg whites to foam.
90g Gelatin Mass (Ratio 1:5)
Slightly melt the gelatin mass in the microwave and add to the hot syrup.
Immediately, pour the hot syrup onto the whipped egg whites like you do for an Italian meringue and whip at high speed to obtain a fluffy texture.
100g Coconut Puree
60g Cream of Coconut
2g Coconut Extract
When the meringue reaches 104°F / 40°C, slowly add the coconut puree, cream of coconut, and coconut extract.
20g Caramelized Cocoa Nibs
40g Toasted Desiccated Coconut
Finish the mix by hand and fold the caramelized cocoa nibs and toasted desiccated coconut.

Passion Caramel Filling

Ingredients Preparation
200g Callebaut Caramel Loaf
40g Passion Fruit Puree
Place pieces of the Callebaut Caramel Loaf in a bowl and add the Passion Fruit Puree.
Heat up in a microwave and mix well.
-Let mixture cool down and set aside at room temperature

Assembly: Using pre-crystallized Callebaut 811 Dark Chocolate cast the shell using the desired mold and let set. Pipe the Coconut Nibs Crunch Marshmallow into the pre-made shells about 1/8" from the rim. Pipe a thin line of Passion Caramel Filling right in the center of the marshmallow and let "dry" overnight to allow a thin skin to form on top of it. Close with pre-crystallized Callebaut 811 Dark Chocolate. Let fully set for about 1 hour and unmold. Place each C'mores on top of a rectangle of Coconut and Nibs Sugar Dough, glued with a line of pre-crystallized Callebaut 811 Dark Chocolate.

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