S'more Please! August 11 2017
Yesterday we celebrated National S’mores Day. This is a holiday we look forward to all year. Who doesn’t love the combination of gooey marshmallows, chocolate, and graham crackers?
Anyway, it got me thinking about how to make the perfect S’mores and how my technique has changed over the years. When I was younger I was all about catching the marshmallow on fire and having a black char all around the outside before smooshing it between two squares of graham cracker and three rectangles of Hershey’s Milk Chocolate. As I have matured in my marshmallow roasting, I’ve realized you don’t actually want to burn the marshmallow. It is better to be patient and keep the marshmallow away from the direct flame allowing it to brown ever-so-slightly on the outside and get super soft on the inside. Then you take this perfectly roasted marshmallow and smash it between 2 squares of graham cracker. The chocolate is always up for debate. I could still use Hershey’s and be perfectly happy as it reminds me of my childhood. More likely I’ll add a few squares of dark chocolate to the mix… either Palette de Bine Camino Verde 85% Dark Chocolate or Rococo Chocolates Dark Chocolate with Sea Salt. Both make the S’mores out of this world!
Hopefully you’ll find time this summer to enjoy a cookout over an open fire. Be sure to bring a bag of marshmallows, graham crackers and some really delicious chocolate. S’mores are the perfect ending to a meal outside.