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.
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
900g cocoa bean nibs
280g granulated sugar (pre-grind in a blender)
80g cocoa butter*optional*
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
Heat the base of the grinder and grinder bowl in an oven at its lowest temperature for 5-10 minutes.
Reassemble the machine and turn it on.
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.
Grind for 1 hour.
Add granulated sugar in batches until all the sugar has been added.
Grind for 24 hours.
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.
Scrape back into the quart container and stir. The temperature should be 84F.
Pour tempered chocolate into chocolate molds, spreading to fully fill the mold. Let cool to room temperature.
Graham Cracker Method:
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.
Separately, crack 1 large egg in a medium-size bowl and whisk before adding whole milk, honey, and neutral-tasting oil.
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.
Once the dough is smooth, wrap in plastic wrap and let rest in the fridge for 30 minutes to 1 hour.
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).
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.
Let graham crackers sit on a wire rack until cool.
Start by greasing a 9x9” baking pan with a neutral-tasting oil. Dust with potato starch/powdered sugar mixture.
In the bowl of a stand mixer, add water and mix with powdered gelatin until combined. Let sit.
In a medium-size pot, add granulated sugar, corn syrup, a pinch of salt, and water. Mix to combine.
Set over medium-high heat and bring to a light boil. Boil until 200F and immediately remove from heat.
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.
Once on high speed continue streaming in the syrup until all is added. Keep whisking for 5 minutes.
Just before removing from the stand mixer, beat in vanilla extract until combined.
Immediately remove from the stand mixer and immediately pour into the dusted baking dish. Even out using damp hands.
Leave on the counter uncovered for 12 hours.
Powder the top with potato starch/granulated sugar mixture before prying the sides away using a spatula.
Place onto a lightly floured surface and cut with a gently oiled and powdered knife.
Sprinkle cut pieces with more potato starch/sugar mixture and toss and coat before serving or refrigerating.