S’mores Bonbon
Vanilla Marshmallow, Salted Dark Chocolate Ganache, Graham Cracker Sablé, and Chocolate Shell
Pastry Chef Ashleigh Pearson of Petite Soeur | Washington, D.C.
Yield: 640 bonbons
Adapted by StarChefs | January 2022
INGREDIENTS:
Vanilla Marshmallow:
650 grams sugar
140 grams glucose
300 grams egg white
10 sheets gelatin, bloomed
2 vnlla Extract Co. vanilla beans, scraped
1 tablespoon vnlla Extract Co. pure vanilla extract
Salt
Salted Chocolate Ganache:
950 grams sugar
2.5 kilograms cream
80 grams sea salt
500 grams glucose
3.3 kilograms dark chocolate, chopped
Graham Cracker Sablé:
600 grams butter
200 grams white sugar
250 grams brown sugar
650 grams all-purpose flour
250 grams whole wheat flour
1 teaspoon cinnamon
Salt
1 teaspoon baking soda
Cocoa butter, melted
To Assemble and Serve:
Cocoa butter
Dark chocolate, tempered
METHOD:
For the Vanilla Marshmallow:
In a pot, combine sugar, glucose, and 300 grams water. Heat to 140°F. Remove from heat. In a stand mixer fitted with a whisk attachment, whip egg whites until frothy and soft peaks form. While continuing to whisk, stream in hot sugar mixture. Stir in gelatin, vanilla, and salt. Set aside.
For the Salted Chocolate:
To a saucepan, add sugar. Cook over medium-low heat, stirring occasionally, until it becomes an amber caramel. In a separate pot, combine cream, salt, and glucose. Heat, stirring occasionally, until warmed through. Deglaze caramel with cream mixture. In a large mixing bowl, pour caramel mixture over the chocolate. Emulsify until smooth.
For the Graham Cookie:
Heat oven to 325°F. In a stand mixer fitted with a paddle attachment, cream together butter and sugars. In a separate bowl, stir to combine flours, cinnamon, salt, and baking soda. Add dry ingredients to butter mixture and mix until smooth. Roll the dough out until it's flat and thin then transfer it to a sheet tray. Bake until golden brown. While warm, use a ring cutter to punch out circles. Brush with melted cocoa butter.
To Assemble and Serve:
Paint chocolate mold with cocoa butter as desired. Shell the mold in tempered dark chocolate. Pipe each mold with Vanilla Marshmallow, followed by Salted Chocolate Ganache. Place a Graham round on top and let set 15 to 30 minutes. Seal bonbon with more tempered dark chocolate. Pop bonbons out of the mold and serve.
