S'mores matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
S'mores My take on this camping classic – with caramelized marshmallow, chocolate, and graham crackers. Bonbon mold Chocolate World 2295 — 13g Yield ≈ 96 bonbons · 3 molds of 32 Tools Stand mixer · Immersion blender Components Marshmallow AW 0.6854 6 grams0.212 oz gelatin powder (200 bloom) 20 grams0.71 oz water 60 grams2.12 oz granulated sugar 1 vanilla bean 60 grams2.12 oz caramelized sugar 37 grams1.31 oz invert sugar (trimoline) A 80 grams2.82 oz water 56 grams1.98 oz invert sugar (trimoline) B Ganache AW 0.8167 200 grams7.05 oz milk chocolate (40%) 100 grams3.53 oz cream (36%) 10 grams0.35 oz sorbitol powder 15 grams0.53 oz invert sugar (trimoline) 32 grams1.13 oz glucose syrup (DE40) Graham Cracker Crisp AW 0.2968 55 grams1.94 oz browned butter 36 grams1.27 oz cocoa butter 104 grams3.67 oz graham cracker crumbs 2.5 grams0.088 oz sea salt Instructions Marshmallow 1 Start by mixing the gelatin powder and water thoroughly. 2 Then melt it in the microwave (about 30 seconds at 600 W). 3 Place it in the fridge to set – you'll use this at the end of the recipe. 4 Pour invert sugar (trimoline) B into your stand mixer and let it run on low to medium speed while you continue with the rest. 5 Scrape out the vanilla bean and mix the seeds into the granulated sugar (this helps prevent large clumps in the syrup you're about to cook). 6 Pour 80 grams2.82 oz of water into a saucepan, followed by the sugar and vanilla mixture, the caramelized sugar, and finally invert sugar (trimoline) A. 7 Cook to 110°C (230°F), then pour the hot syrup down the side of your stand mixer (it should be running – this keeps the sugar from flying everywhere). 8 Then add the gelatin, pulling off small pieces and adding them a little at a time (the heat from the syrup will melt the gelatin). 9 Keep whisking on medium/high speed until the color starts to turn opaque and it increasingly looks like marshmallow. 10 Measure the temperature, and once it reaches 30°C (86°F), fill a piping bag and pipe it into the shells. 11 It will likely get a bit stringy, but that's fine – use clean fingers dipped in cold water to press the marshmallow down if needed. 12 The same goes if it gets sticky on the mold: use a bit of damp paper to clean it up. It'll all work out! Ganache 1 Pour the cream into a small saucepan and add all the sugar types. 2 Heat to 40°C (104°F). 3 At the same time, melt the chocolate – also to 40°C (104°F). 4 Then combine everything and blend thoroughly with an immersion blender to achieve a good emulsion. 5 Pipe a little into the shells once the ganache is at 29°C (84°F). Graham Cracker Crisp 1 Start by blending the crackers into crumbs. 2 Then melt the cocoa butter and the browned butter together. 3 Add the cracker crumbs and salt to the fat mixture and mix thoroughly. 4 Pre-crystallize the mixture and fill the rest of the shells. 5 Once it has set, seal the bonbons, and then it's done! Notes

S'mores

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

S'mores

My take on this camping classic – with caramelized marshmallow, chocolate, and graham crackers.

Bonbon mold

Chocolate World 2295 — 13g

Yield

≈ 96 bonbons · 3 molds of 32

Tools

Stand mixer · Immersion blender

Components

Marshmallow

AW 0.6854

6 grams0.212 oz gelatin powder (200 bloom)

20 grams0.71 oz water

60 grams2.12 oz granulated sugar

1 vanilla bean

60 grams2.12 oz caramelized sugar

37 grams1.31 oz invert sugar (trimoline) A

80 grams2.82 oz water

56 grams1.98 oz invert sugar (trimoline) B

Ganache

AW 0.8167

200 grams7.05 oz milk chocolate (40%)

100 grams3.53 oz cream (36%)

10 grams0.35 oz sorbitol powder

15 grams0.53 oz invert sugar (trimoline)

32 grams1.13 oz glucose syrup (DE40)

Graham Cracker Crisp

AW 0.2968

55 grams1.94 oz browned butter

36 grams1.27 oz cocoa butter

104 grams3.67 oz graham cracker crumbs

2.5 grams0.088 oz sea salt

Instructions

Marshmallow

Start by mixing the gelatin powder and water thoroughly.

Then melt it in the microwave (about 30 seconds at 600 W).

Place it in the fridge to set – you'll use this at the end of the recipe.

Pour invert sugar (trimoline) B into your stand mixer and let it run on low to medium speed while you continue with the rest.

Scrape out the vanilla bean and mix the seeds into the granulated sugar (this helps prevent large clumps in the syrup you're about to cook).

Pour 80 grams2.82 oz of water into a saucepan, followed by the sugar and vanilla mixture, the caramelized sugar, and finally invert sugar (trimoline) A.

Cook to 110°C (230°F), then pour the hot syrup down the side of your stand mixer (it should be running – this keeps the sugar from flying everywhere).

Then add the gelatin, pulling off small pieces and adding them a little at a time (the heat from the syrup will melt the gelatin).

Keep whisking on medium/high speed until the color starts to turn opaque and it increasingly looks like marshmallow.

Measure the temperature, and once it reaches 30°C (86°F), fill a piping bag and pipe it into the shells.

It will likely get a bit stringy, but that's fine – use clean fingers dipped in cold water to press the marshmallow down if needed.

The same goes if it gets sticky on the mold: use a bit of damp paper to clean it up. It'll all work out!

Ganache

Pour the cream into a small saucepan and add all the sugar types.

Heat to 40°C (104°F).

At the same time, melt the chocolate – also to 40°C (104°F).

Then combine everything and blend thoroughly with an immersion blender to achieve a good emulsion.

Pipe a little into the shells once the ganache is at 29°C (84°F).

Graham Cracker Crisp

Start by blending the crackers into crumbs.

Then melt the cocoa butter and the browned butter together.

Add the cracker crumbs and salt to the fat mixture and mix thoroughly.

Pre-crystallize the mixture and fill the rest of the shells.

Once it has set, seal the bonbons, and then it's done!

Notes