Executive Pastry Chef Ben Roche at
Moto in Chicago creates the most amazing S’More Bombs. So of course when I got my hands on his
recipe, I had to give them a try the amateur way … without all of the necessary
tools (I hang my head in shame considering my kitchen is overflowing with
gadgets but not one sphere ice cube tray, ugh). Time to pull out my brand spanking new Vitamixer, love it! Everyone thought these were the bomb! Even though they were wickless. Next time suggestions from the peanut
gallery – add some toasted marshmallow either under the chocolate (ha, that
should make the chocolate stick better) or on the outside of the chocolate
I scooped my spheres or I should
say oblongs. You must use a Vitamixer and because the graham cracker emulsifies with the milk and becomes one. The flavor is cool graham cracker richness.
Then attempted to dip in chocolate
(fail) I must seek out cocoa butter –
but where? Google and you will get
100’s of hits for lotion. I need to
call local health food stores.
S’More
Bon Bons
Inspired
by Ben Roche
His recipe follows
Graham Cracker Frozen Ice Milk
30 Servings
1 packs (120g) graham crackers
1 1/2 cups (350 ml) whole milk
1 T (15 g) dark brown sugar
salt
~ place all the above into high
speed blender, blend 1-2 min. until puree becomes warm so the fat from the
graham crackers can emulsify with the milk.
~ chill puree in an ice bath or
covered in the refrigerator.
~ make in ice cream maker according
to manufacture
~ freeze overnight.
~ scoop out into rounds and place
on parchment paper
~place back into freezer several
hours or overnight
and here is where it went wrong for
me…
the chocolate dip so read below
S'MORE BOMBS
From Food Arts Magazine
Ben Roche
50 Servings
Graham cracker puree:
2 packs (240g) graham crackers
3 cups (700 ml) whole milk
2 T (30 g) dark brown sugar
salt
~
place all the above into high speed blender, blend 1-2 min. until puree
becomes warm so the fat from the graham crackers can emulsify with the milk.
~ chill puree in an ice bath or
covered in the refrigerator.
~ pour into ice cube trays,
preferably a 2 part ice cube tray that makes spheres for the 'bomb' like
look. Freeze overnight.
~
remove frozen graham spheres from trays.
~
reserve in freezer.
Chocolate Covering:
6 1/2 T (100 g) cocoa butter
17 1/2 oz (500 g) dark chocolate
~
heat cocoa butter and chocolate together in your microwave to
approximately 100 degrees F or until completely melted (stir occasionally so
cocoa butter doesn't separate from the chocolate.)
~ press a wooden skewer (I used lollipop sticks but a pointed skewer
would probably work better) into each frozen graham cracker ball.
~ dip in chocolate coating. Tap each ball a few times to remover
chocolate and get a thinner and crisper chocolate shell.
~
place on a plate or try lined with plastic or a non-stick baking mat.
~ remover skewer when chocolate has
set. (a few seconds). Make sure to
leave a hole for the 'wick.'
~ reserve in refrigerator a minimum
of three hours for the frozen graham crackers to melt back into a liquid
back into a liquid state.
Marshmallow "wicks:"
12 Dried cellophane noodles
(thicker varieties work best)
~
heat oil in medium saucepan over medium low heat to 350-400 degrees.
~
deep fry cellophane noodles until the pull and crisp up (about 10
seconds); remover from oil.
~ set on paper towels to drain and
dry.
~ break into 1 1/2 to 2 inch long
'wicks' by hand; reserve in a dry place.
Assembly:
~ insert wick in ball.
~ plate a single ball on each plate
~ light the wick; once it burns out
eat the bomb and wick all in one bite!
