The campfire, indoors: milk chocolate melted under broiler-toasted marshmallows, graham crackers as shovels. Dangerous knowledge.
300 g
🍫 Milk Chocolate ›
chopped
Mise en place
Before you start
Chocolate into a cast-iron skillet with vanilla; warm at 180°C until glossy-melted, 6–8 minutes.
Shingle marshmallows over the entire surface; broil 60–90 seconds to bronze-and-blistered. Watch constantly — marshmallow goes from toasted to signal-fire in seconds.
💡
Milk chocolate is correct here; dark fights the marshmallow. This is nostalgia engineering, not a tasting menu.
Flaky salt; serve bubbling with graham crackers and a crowd.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.
On the plate
Serve it with
Sides
·
A scoop of vanilla ice cream
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