(Photo: Filip Wolak)
2 years ago, master pastry chef Dominique Ansel wowed the world with the cronut—a hybrid donut and croissant. Now he’s using his unique genius to reinvent the s’more. That classic camp food is now a lot more than just a graham cracker, marshmallow, and chocolate.
Ansel uses as the base a speculoos cookie, which is a carefully made gingerbread cookie. He uses a particular type of sea salt to accentuate the flavor of the dark chocolate ganache. To tie them together, Ansel’s secret weapon is a honey-infused marshmallow. Sprinkled on top to add texture and a bit of flavor contrast is caramelia—a type of chocolate-covered puffed rice. You can see more photos at Time Out New York.
We dish up more neat food posts at the Neatolicious blog