Honeycomb S'mores

Tim_Sutherland_52834

Playing around with caramelised white chocolate (PC 30mins).

The taste is amazing.

A Honey honeycomb poured over marshmallows.

I'm surprised the marshmallows did not melt as the caramel is 154°C when I pour it. Small marshmallows need to be used for the correct ratio.

The plan is to have a Graham cracker base with marshmallows on top, the hot honeycomb poured on and then caramelised white chocolate dotted on top for crunchy s'mores.

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Comments

T__2156

PC 30 mins meaning "pressure cooker 30 minutes?" I'm halfway between "that would help the caramelization" and "that would melt the plastic bag." Howzat?

Tim_Sutherland_52834

I vac packed the white chocolate, placed a trivet in the bottom of the pressure cooker, added ~3cm of water, put the lid on and set a timer.

The bag was fine. The chocolate had a chalky texture when warm out of the bag, but once cooled is is very nice.

ajcampelli

Tim, looks really interesting. Is the third picture what happens to the caramelized white chocolate after it hardens? Is it grainy when you reheat it?

Have you tried sous vide for the caramelized white chocolate?

Tim_Sutherland_52834

As you reheat the caramelised chocolate it does become more grainy and it will not become liquid.

I have not tried the SV method for the chocolate.

bkeene12

Was it at 15 psi or less?

Tim_Sutherland_52834

Full pressure - 15psi.

borgech

I have done this in a jar for 30 minutes. Worked great.

T__2156

well how about that.