It’s not summer without s’mores. At least for Two of a Kind from here on out. You see, I recently had the good fortune to play a part in Ghirardelli’s Ultimate S’mores Contest video, an experience I won’t soon forget. And I owe it to my coworker/friend’s husband, Quentin Bacon, the videographer/director for the project.
Quentin reached out to me at the end of May about the opportunity: “I’m shooting a campaign for Ghirardelli Chocolate Company … Would you be interested in helping? … I’d like you to be in the video and do some cooking and styling for one of the three vignettes I have scripted.” Unbelievable – this was a chance of a lifetime. Despite my aversion to cameras, I sucked it up and said yes. “If you think this amateur can do it, I’d love to learn more,” I replied. And I’m so glad I did.
I’m not going to lie – it was a slightly nerve-wracking experience. Where do you want my hands? Should I move faster? Slower? What if I mess up? These were just some of the thoughts running through my head during filming. But Quentin put me at complete ease.
The Making of My Ultimate S’more
Prior to the shoot, Quentin tasked me with developing my version of a gourmet s’more. If I were hosting a dinner party, what would I serve my guests as the grand finale to our meal? I had so many ideas but had to pick just one, so settled on a dark chocolate-glazed, double-decker s’more, featuring homemade graham crackers and marshmallows.
I had a lot of fun making the cookies and marshmallows from scratch, but the crowning moment was definitely drizzlingpouring chocolate over them. And if you use Ghirardelli’s dark melting wafers, it’s the quickest and easiest step in the process. The chocolate melts beautifully on the stove top or in the microwave, and sets up firmly with a glossy sheen. It’s easy to get carried away when glazing. Just look at this beautiful mess we made during the “chocolate pour” scene!
Here are some more behind-the-scenes photos from the shoot. And, no, I don’t usually wear an apron, but you do what you have to do to make the director happy, right? At least it was cute!
Apparently, I was a little heavy-handed with the kitchen torch; it was my first time using one. I served this bad boy anyway and no one complained.
Now It’s Your Turn – Go!
If you want to take a stab at my ultimate s’more, I’ve included the recipe below. Or dream up your own version and enter Ghirardelli’s Ultimate S’mores Contest. It runs until July 30, 2014, and you can win some pretty amazing prizes. I would enter if I could.
All photos by Quentin Bacon | san francisco.
Cookie and marshmallow recipes adapted from Smitten Kitchen and The Kitchn.
- 2 cups + 2 tablespoons all-purpose flour
- ½ cup whole wheat flour
- 1 cup lightly packed dark brown sugar
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 7 tablespoons unsalted butter, cold, cut into small pieces
- ⅓ cup mild-flavored honey
- 5 tablespoons milk
- 2 tablespoons vanilla extract
- 3 tablespoons granulated sugar (for topping, optional)
- 1 teaspoon ground cinnamon (for topping, optional)
- 3 tablespoons unflavored gelatin (about 3 packets)
- 1¼ cups cold water, divided
- 1½ tablespoons vanilla extract
- 1½ cups granulated sugar
- 1¼ cups corn syrup
- pinch of sea salt
- 1½ cups powdered sugar
- ½ cup cornstarch
- 1-2 12 oz. bags of Ghirardelli dark melting wafers
- raspberries and sliced strawberries (optional)
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flours, brown sugar, baking soda and salt. Add butter and beat on low speed until the mixture resembles coarse crumbs.
- In a small bowl, whisk together honey, milk and vanilla extract. Add to the flour mixture and beat on low speed until the dough barely comes together. It will be very soft and sticky.
- Turn the dough out onto a piece of plastic wrap dusted with flour and pat into a rectangle about 1" thick. Wrap dough and chill until firm, about 2 hours or overnight.
- Meanwhile, prepare the topping (if using) by combining granulated sugar and cinnamon in a small bowl. Set aside.
- Once the dough has chilled, divide it in half and return 1 half to the refrigerator. On a lightly floured work surface, roll out dough until it's about ⅛" thick. Flour your work surface as necessary to prevent sticking.
- Cut out cookies with a round cutter; I used a 2.5" cutter but any size will work. Place the cutouts on a baking sheet lined with parchment paper or a silicone baking mat and sprinkle with topping. Chill until firm, 30-45 minutes in the refrigerator or 15-20 minutes in the freezer. Repeat with second piece of dough. Press together scraps, chill and repeat.
- Adjust oven racks to upper and lower position and preheat to 350 degrees.
- Using the flat end of a skewer, prick each cutout in several places.
- Bake graham crackers for 15-25 minutes, rotating sheet halfway through, until browned and slightly firm to the touch. They will harden as they cool.
- Spray a 9"x13" baking pan with cooking spray; make sure there's a thin film on every surface and corner. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin, ½ cup cold water and vanilla extract; stir until there are no large lumps of gelatin.
- In a medium sauce pan, combine ¾ cup water, granulated sugar, corn syrup and salt. Bring to a boil over medium-high heat. Do not stir the sugar mixture once it comes to a boil or it may crystallize.
- Clip a candy thermometer to the side of the sauce pan and continue boiling until the sugar mixture reaches 247-250 degrees. Take the pan off the heat and remove the thermometer.
- Turn on the mixer to medium speed and carefully add hot sugar mixture to the bowl. Increase speed to high and beat until mixture is thick and glossy, about 10 minutes.
- With the mixer running on medium, slowly lift the whisk out of the bowl so it spins off as much marshmallow as possible. Using a stiff spatula coated with cooking spray, scrape marshmallow into the prepared pan. Move quickly and don’t worry about getting every last bit of marshmallow out of the bowl as it sets quickly. (You can eat any marshmallow that doesn't make it to the pan.)
- Lightly wet your hands and smooth top of marshmallow. Let sit uncovered at room temperature for 6-24 hours to "cure."
- Prepare the marshmallow coating by combining powdered sugar and cornstarch in a medium bowl.
- Sprinkle the top of the cured marshmallow with some of the powdered sugar/cornstarch mixture and smooth it with your hands. Flip the block of marshmallow out onto a work surface. Sprinkle more of the powdered sugar/cornstarch mixture over the top of the marshmallow block.
- Using the same size cookie cutter used to make the graham crackers, cut marshmallows. Toss each marshmallow in the powdered sugar/cornstarch mixture so all sides are evenly coated.
- Prepare chocolate melting wafers according to package directions.
- Spoon a dime-size drop of melted chocolate on 1 graham cracker and top with a marshmallow. Spoon another dime-size drop of chocolate on marshmallow and top with 1 graham cracker. Repeat. This helps hold the s'more in place.
- Pour chocolate, as much or as little as you'd like, over assembled s'more. Garnish with a few raspberries or strawberry slices, if using. Serve immediately while chocolate is runny or let chocolate set up before serving.
Such a pleasure working with you, Alison! Your passion and attention to details made this so much more fun. The camera loves you as much as your kitchen creations! Can’t wait to do it again!
Count me in!
love love love your ultimate s’mores!! and what a great opportunity!! love the photos and the video!!
Thanks so much, Alice! Quentin is an awesome photographer/director.
Alison, this was such a fun project and the s’more you dreamed up delish! Hope we can work together again soon…maybe another chocolate concoction!
Let’s do it!