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Save Big on Spice Sets for Meat Lovers With Today's Deal of the Day!
Save Big on Spice Sets for Meat Lovers With Today's Deal of the Day!

Test Kitchen Approved

Triple Chocolate S'mores

Recipe By Michael Kimball, Savory Spice Test Kitchen

Recipe By Michael Kimball, Savory Spice Test Kitchen

If your favorite part of s'mores is the chocolate, then this one's for you.

Ingredients

For marshmallows:


1 cup cold water, divided

2 Tbsp. gelatin

1 cup corn syrup





To assemble:

Milk or dark chocolate bars

Chocolate graham crackers

Savory Spice ingredients in this recipe

  • Black Onyx Cocoa Powder

    This cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that makes for an impressive black-as-coal baked good. ...

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  • Whiskey Barrel Smoked Sugar

    We smoke this sugar in-house in Denver, Colorado using wooden staves from whiskey barrels. Use it to add smoked flavor to sweet and savory dishes. ...

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  • Pure Mexican Vanilla Extract

    “Isn’t vanilla extract from Mexico supposed to be the best?” We are asked this question all the time in the shop. Like anything, it is a matter of ...

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  • Pure Espresso Powder

    Our Pure Espresso Powder is a blend of premium spray-dried coffee powders featuring Brazilian Robusta coffee beans. The flavor is bold with bitter ...

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  • Fine Pink Himalayan Sea Salt

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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Directions

Step 1: Prep

Line a 9x9 pan with parchment paper and dust with Black Onyx Cocoa Powder. Add 1/2 cup cold water and gelatin to the bowl of a stand mixer. Whisk until smooth. Set bowl in stand mixer fitted with whisk attachment. 

Step 2: Hot Sugar Syrup

To a medium pot, add corn syrup, Whiskey Barrel Smoked Sugar, and remaining 1/2 cup cold water. Place pot over medium-high heat and bring to a full boil. To prevent sugar crystals from forming, dip a pastry brush in water and occasionally brush down the sides of the pot. Do not stir the sugar once it has come to a boil or it may crystallize. Boil the syrup until it reaches 247°F to 250°F on a candy thermometer. 

Step 3: Beat

Remove pot from heat and, with mixer on medium speed, carefully pour the hot sugar syrup down the side of the bowl into the gelatin. Increase mixer speed to high and whip marshmallow for 10 min. until thick and glossy and doubled in size. In the last minute, add Mexican Vanilla, Espresso Powder, Fine Pink Himalayan Sea Salt, and 1/4 cup Black Onyx Cocoa.

Step 4: Set

Pour mixture into prepared pan and let set 4 to 8 hours. Dust top of set marshmallow and the sides of a knife with Black Onyx Cocoa Powder. Cut marshmallows into 2x2 squares, dusting knife with Black Onyx Cocoa Powder as needed. Toss cut marshmallows in Black Onyx Cocoa Powder to prevent sticking.

Step 5: Assemble

Toast marshmallows over an open flame and sandwich with chocolate between 2 graham crackers.