On June 15,2015, John Placko, Rodney Alleguede and myself, with the help of our friends from Cacao Barry, offered a free demo for pastry chefs in the city at George Brown College. Each one of us had a task, a idea to present, for me it was chocolate with modernist techniques.

My concept was a modern chocolate smores. The bonbon had multiple components that would require several new techniques: a smoked ganache with the smoking gun from Polyscience, a caramelized chocolate component and an edible wick that is torched in front of guests.

Smoked Chocolate Ganache

160g  Heavy cream
110g  Dark chocolate
50g Milk chocolate
20g glucose
40g butter

1. In a saucepan, add heavy cream and glucose
2. Using a smoking gun, smoke the cream and let it sit for 20 minutes
3. In a stainless steel bowl, add dark and milk chocolate
4. Using a smoking gun, smoke the chocolate mixture and let it sit for 20 minutes
5. Heat the cream to a simmer
6. Add it to the chocolate and let it sit for 30 seconds
7. Mix until combine, add butter at 37C
8. Pipe into moulds

Once the bonbon is capped, it is inverted to have the round side facing down. A caramelized white chocolate disc and popping candy is placed on top, along with marshmallow and the edible wick.