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S'mores at Home (But Better)

Not only did we make our own marshmallows and graham crackers... but we had to step it up even higher with completely homemade chocolate....

Not only did we make our own marshmallows and graham crackers... but we had to step it up even higher with completely homemade chocolate. Meaning we literally ground our own chocolate. Now we need to see if we can defeat the childhood nostalgia of the storebought version.


Serves: 4-6



  • 3 packets of gelatin (24g)

  • 1/2 cup water

  • 2 cups granulated sugar (400g)

  • 3/4 cup light corn syrup (255g)

  • 1/4 cup water (60ml)

  • 2 tsp vanilla extract (8g)

  • 1/2 tsp almond extract (2g)

  • confectioners sugar for dusting

Homemade Chocolate:

  • 900g cocoa bean nibs

  • 280g granulated sugar (pre-grind in a blender)

  • 80g cocoa butter*optional*

Graham Crackers:

  • 3/4 cup (116g) all-purpose flour

  • 1.5 cup (211g) whole wheat flour

  • 1/4 cup (60g) brown sugar

  • 1/2 tsp (2g) fine sea salt

  • 1 tsp (4g) baking powder

  • 1.5 tsp (4g) ground cinnamon

  • 1 large whole egg

  • 3.5 Tbsp (50ml) whole milk

  • 1/4 cup (80g) honey

  • 3 Tbsp (42g) neutral-tasting oil


Chocolate Method:

  1. Heat the base of the grinder and grinder bowl in an oven at its lowest temperature for 5-10 minutes.

  2. Reassemble the machine and turn it on.

  3. Add in ¼ cup of cocoa bean nibs at a time allowing nibs to grind up before adding more. Continue until all the nibs have been added.

  4. Grind for 1 hour.

  5. Add granulated sugar in batches until all the sugar has been added.

  6. Grind for 24 hours.

  7. To temper, pour the chocolate into a quart container then ⅔ of the container onto a marble slab. Spread evenly with an offset spatula then scoop it over itself repeatedly until it cools and lightly thickens.

  8. Scrape back into the quart container and stir. The temperature should be 84F.

  9. Pour tempered chocolate into chocolate molds, spreading to fully fill the mold. Let cool to room temperature.

Graham Cracker Method:

  1. Start by mixing together all-purpose flour, whole wheat flour, brown sugar, fine sea salt, baking powder, and ground cinnamon. Mix together until thoroughly combined.

  2. Separately, crack 1 large egg in a medium-size bowl and whisk before adding whole milk, honey, and neutral-tasting oil.

  3. Once the egg mixture is completely mixed together, add it to the flour mixture and mix and knead together until a nice dough has formed. If the mixture is too dry add a splash of milk.

  4. Once the dough is smooth, wrap in plastic wrap and let rest in the fridge for 30 minutes to 1 hour.

  5. After 30 minutes to 1 hour, place the dough on a well-floured surface and roll it out to ⅛ inch thickness, cut into even rectangles (3-inches long, 1 ½-inches wide).

  6. Place on a baking sheet lined with parchment paper punching little holes into the dough using a fork before baking at 350°F for 15-20 minutes, or until dry and crisp.

  7. Let graham crackers sit on a wire rack until cool.

Marshmallow Method:

  1. Start by greasing a 9x9” baking pan with a neutral-tasting oil. Dust with potato starch/powdered sugar mixture.

  2. In the bowl of a stand mixer, add water and mix with powdered gelatin until combined. Let sit.

  3. In a medium-size pot, add granulated sugar, corn syrup, a pinch of salt, and water. Mix to combine.

  4. Set over medium-high heat and bring to a light boil. Boil until 200F and immediately remove from heat.

  5. In a stand mixer with the whisk attachment, whisk the gelatin a little bit on low speed before slowly streaming in the syrup mixture down the side of the bowl. Gradually increase speed until high.

  6. Once on high speed continue streaming in the syrup until all is added. Keep whisking for 5 minutes.

  7. Just before removing from the stand mixer, beat in vanilla extract until combined.

  8. Immediately remove from the stand mixer and immediately pour into the dusted baking dish. Even out using damp hands.

  9. Leave on the counter uncovered for 12 hours.

  10. Powder the top with potato starch/granulated sugar mixture before prying the sides away using a spatula.

  11. Place onto a lightly floured surface and cut with a gently oiled and powdered knife.

  12. Sprinkle cut pieces with more potato starch/sugar mixture and toss and coat before serving or refrigerating.


May 18, 2021

Looks like the almond extract from the ingredients list never gets used?


May 14, 2021

Hi Josh! If I were going to use the optional cocoa butter to the chocolate, at what stage would I add it in? Also, if I wanted to add some orange extract (not for smores), when would be the best time to add it in?


May 12, 2021

Josh, I love you videos and I will start cooking these recipes with my mom, but can you PLEASE make a oreo but better! (can any who reads this spread the message)

Kollique Biggers _ Student - MartinMS
Kollique Biggers _ Student - MartinMS
May 30, 2021
Replying to



Kollique Biggers _ Student - MartinMS
Kollique Biggers _ Student - MartinMS
May 12, 2021


May 10, 2021

I'm with Marcia. Making the chocolate from scratch and buying a machine is not doable right now. But the rest is and so which chocolate would you recommend? I live in Seattle, home of really good coffee and decent chocolate.

Rai Mou
Rai Mou
Jun 02, 2021
Replying to

I know this is old, but if you can get Lindt, their excellence-line has different dark chocolates that are really good. I'm from Germany, so I'm not quite sure if you can get it, but I know it's available in at least parts of the US.


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